Author Notes
This cake is lemony, moist and light thanks to the greek yoghurt. The poppy seeds add a nice crunch to it and the candied lemons make the perfect topping for an extra lemon kick. The ideal companion for your afternoon tea. —Charlotte I The Fox + The Knife
Ingredients
- Dough
-
200 grams
flour (approx 1 3/5 cup)
-
150 grams
brown sugar (approx 3/4 cup)
-
100 grams
butter (approx 1/2 cup)
-
3
eggs
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3
organic lemons
-
125 grams
greek yoghurt (approx 1/2 cup)
-
1 teaspoon
baking soda
-
1 pinch
salt
-
2 tablespoons
poppy seed
- Candied Lemons
-
1
organic lemon, sliced
-
200 grams
sugar (approx 1 cup)
-
400 milliliters
water (approx 1 3/4 cups)
Directions
-
Preheat your oven at 350°F
-
Wash and dry the lemons. Finely grate their zest, and squeeze their juice.
-
Melt the butter in a cup and let it cool. In a jar, whisk together the eggs with the sugar. Add the flour, baking soda, salt and melted butter.
-
Add the greek yoghurt, the lemon juice and the zests. Finally, add the poppy seeds and mix well.
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Pour into a cake mould and bake for 40 - 45 min. The cake should be soft inside and golden outside. Let it cool on a rack.
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Make the candied lemons : bring to boil the water and the sugar in a pot. Add the lemon slices and let it simmer for 15 minutes.
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Decorate the cake with the candied lemons before serving.
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