The MOISTEST Lemon Poppyseed Cake (Low Sugar!)

Lemon Poppy Seed Cake Ingredients For the cake • 250 g butter, softened to room temperature • 250 g flour • 150 g sugar • 4 eggs • 2 tsp baking powder • A pinch of salt • 1 lemon (juice and zest) • Zest of 1 lemon • 50 g poppy seeds • 100 g cream cheese • 40 g milk For the lemon syrup • 100 g water • 40 g sugar • Juice of 1 lemon Instructions 1. Preheat the oven to 170°C (340°F). Prepare a loaf or cake tin. 2. In a large bowl, mix the butter and sugar until creamy. Add the eggs and beat with a mixer until smooth and fluffy. 3. Add the flour, baking powder, and a pinch of salt. 4. Grate the zest of one lemon and add it to the mixture. Then add the cream cheese, poppy seeds, and milk. 5. Beat everything together until the batter becomes smooth, glossy, and creamy, but not too runny. 6. Pour the batter into the prepared baking tin and bake for about 1 hour, or until golden and fully baked inside. 7. Meanwhile, prepare the syrup. In a small saucepan, combine the lemon juice, water, and 40 g sugar. Cook over low heat for about 15 minutes, stirring gently from time to time. 8. Once the cake is baked, let it cool for about 15 minutes. Then slowly pour the lemon syrup over the cake. 9. Allow the cake to cool completely before serving with tea or coffee. You will get a wonderfully creamy lemon loaf cake with an incredibly soft texture — even better than from a bakery. #easyrecipe #lemoncake #poppyseed #moistcakerecipe