It’s spring, finally! So I celebrated with a delicious spring cake. It should be fresh and easy to eat.
The choice fell on a lemon sponge cake.
Often, such a size has a denser crumb and is a bit heavy, at least the commercial ones I’ve tasted. So I’ve played a little with the recipe and, among other things, added marzipan and poppy seeds, as I love the blue pearls, mostly on bread but also in cakes;).
LEMON SPONGE CAKE WITH POPPY SEEDS
175 G SUGAR
100 G MARCIPAN
200 G SOFTENED BUTTER
1 1/2 TSP. BAKING POWDER
1 TSP. BAKING SODA
2 TSP. VANILLA SUGAR
200 G FLOUR
25 ML MILK
ZEST AND JUICE OF 2 ORGANIC LEMONS
3 TBSP. BLUE POPPY SEEDS
Preheat the oven to 175 degrees celsius.
Line a 26 cm springform with baking paper and brush the bottom and sides with butter.
Whisk sugar, marzipan and butter soft and creamy.
Add the eggs, one at a time and whisk thoroughly between each.
Stir in baking powder, baking soda, vanilla sugar and flour.
Pour in milk, lemon zest and lemon juice and whisk it well together.
Finally, add poopy seeds.
Pour the batter into the prepared mould and smooth out the surface.
Bake the cake in the middle of the oven for approx. 40 min. or until a needle comes out clean when you stick in the middle of the cake.
Remove the cake from the oven and let it cool in the mould.
125 G OF ICING SUGAR
JUICE OF 1 LEMON
Stir icing sugar and lemon juice into a smooth glaze and pour it over the cooled cake.
If necessary, sprinkle some grated lemon zest on top as garnish.
Let the icing set before cutting into the moon.