Eggless Lemon Poppyseeds Cake

Eggless Lemon Poppyseeds Cake is a dense moist cake that has a tight crumb, perfect to be serve as an evening cake with a cup of coffee.

📝 Ingredients

• 200 g Maida
• 150 g Granulated Sugar
• 100 g Milk Powder
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• Zest of two lemons
• Juice of two lemons
• 2 tbs Black Poppy Seeds
• 300 ml Milk
• 100 g Melted Butter
• Vanilla
• 50 g Sugar
• 50 ml Water
• Juice of one lemon
• Zest of one lemon
• 100 g Icing Sugar
• 1-2 tbs Lemon Juice
• Zest of one lemon

👨‍🍳 Instructions

1. 1Preheat oven to 180°C.
2. 2Add zest of lemon to granulated sugar and grind it into a fine powder.
3. 3In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.
4. 4Add poppy seeds and mix well.
5. 5Add melted butter, lemon juice, milk and vanilla essence.
6. 6Mix to form smooth batter.
7. 7Pour the batter into a 7.5" loaf tin which is greased and lined with parchment.
8. 8Take room temperature butter in a piping bag and make a line of butter in the centre of the cake batter.
9. 9Bake in preheated oven for 45-50 minutes or until a tooth pick inserted comes out clean.
10. 10Let the cake cool for five minutes on the rack.
11. 11Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
12. 12Allow it to cool completely.
13. 13Mix together sugar, water, zest and lemon juice and bring to boil.
14. 14Allow it to sit for 10 minutes.
15. 15Place the loaf cake in the same tin as you baked. Pour the warm syrup all over the cake including the sides.
16. 16Cover with cling film and set aside for 3-4 hours.
17. 17Mix the icing sugar, zest and lemon juice to make a thick glaze of dropping consistency.
18. 18Pour the glaze over the cake, top with some slivered pistachios and allow it to sit for 10-15 minutes or until the glaze is dry to touch.
19. 19Slice it up and serve.