Ingredients
180g unsalted butter, at room temperature
250g caster sugar
2 tsp lemon zest
3 eggs
120g sour cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp ground Cardomom
220g plain flour
1/4 tsp salt
10g poppy seeds
1/2 tsp bicarbonate of soda
1 tsp apple cider vinegar
Lemon Glaze:
100g icing sugar, sifted
2 tbsp lemon juice
Summary
We turned 12 last week, so we’re celebrating with this timeless lemon, cardamom and poppyseed cake! This is the kind of treat you wrap up in slabs and climb to the top of a hill with. It’ll withstand the backpack journey, and its subtle lemony sweetness will give you the energy to trudge back down. Lemons are in full swing at the moment, look for low-hanging fruit in your neighbourhood or stock up from us!
Lemon, Cardamom and Poppyseed Cake
Preheat oven to 180°C / 170°C Fan. Grease a loaf tin and line with parchment paper, set aside.
Place the butter, sugar and lemon zest in a large mixing bowl. Beat until light and fluffy, 3-4 minutes.
Add eggs, one at a time, beating after each addition. Add the sour cream, vanilla and lemon juice and beat again.
In a separate bowl, sift the cardamom, flour and salt together. Add poppy seeds and stir.
Add the dry ingredients to the wet in thirds, folding until just incorporated.
In a small bowl, stir together the bicarb soda and the vinegar – it will fizz up a little. Add this mixture to the cake batter and fold to combine evenly.
Transfer the cake batter to the loaf tin and bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Lemon glaze
Make the glaze by mixing the sifted icing sugar and lemon juice until smooth and glossy.
Allow the cake to sit in the tin for 15 minutes before transferring it to a wire rack. Wait until the cake is completely cool before icing and slicing.
This cake will keep stored at room temperature in an airtight container for up to 5 days.
Hints and Tips
