Lemon & Poppyseed Cake | The Brown Bakery

Lemon x Poppyseed Cake

Makes: 1 loaf - 18x10x10 cm

We love absolutely everything about this Lemon x Poppyseed cake! It's super fast to make if you have unexpected tea guests or a sudden afternoon crave! The structure is soft and spongy and keeps moist for days! And it's made with leftover sourdough which minimizes food waste..

When you feed your starter daily there's a lot of excess sourdough, which you can fill into a container and keep in the fridge or freezer and use for baking this Lemon x Poppyseed Cake or any of our many other Sourdough Surplus Recipes.

We made it possible to substitute marcipan or sourdough surplus if you don't have any at hand.

This is really one of our favorite cakes, and we hope you enjoy it as much!

Link to Lemon x Poppyseed Video

RECIPE

CAKE BATTER

90 g cane sugar
1 organic lemon (equivalent to 5 g zest and 20 g juice)
2 eggs
30 g oil (olive oil works just fine)
100 g sourdough surplus (can be substituted with half yoghurt half flour)
100 g Greek yoghurt (preferrably 2%)
90 g marzipan (can be substituted with sugar)
1 tsp vanilla powder (or vanilla sugar)
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
40 grams hazel nuts (blended into flour ‑ can be substituted with almonds)
100 g white flour
2 tbsp poppyseeds

LEMON GLAZE:
70 g powdered sugar (for a loaf sized cake)
Lemon juice (adjust so the glaze is not too runny and stays o top of the cake)
Poppyseeds for sprinkling

INSTRUCTIONS

Preheat oven to 180 degrees C and line the loaf pan with parchment paper.
Combine sugar and zest from 1 lemon (save the lemon juice for later), and use your fingers to rub the sugar and the lemon zest together. This will help release a more intense lemon flavor!
Add the eggs one at a time, and mix well. Then oil and mix together.
Now add yoghurt, sourdough discard (directly from the fridge, or room temperature if you make daily feedings and want to use this)
Then add graded marzipan and mix in the juice from 1 lemon (approximately 20 g lemon juice), vanilla powder, baking powder, baking soda and salt.
Weigh off 40 g of hazelnuts and blend into a flour in a blender. Add this to the batter with the flour, and mix until the batter is smooth and no lumps remain. Do not over mix.
And lastly, stir in the poppyseeds and pour the batter into the loaf pan and sprinkle some sugar on top.
Bake at 180 degrees over/under heat for 40--50 min or until a toothpick comes out mostly clean when inserting in the middle of the cake. It’s a spongy and moist cake so don’t over bake it.
Let cool shortly in the loaf tin and then transfer to an oven rack to cool further.
When fully cooled, prepare the lemon glaze and spread over the cake. Sprinkle with poppyseeds.

If you want to share your results and sourdough journey with us, feel free to tag @The_Brown_Bakery

Lemon x Poppyseed Cake

RECIPE

CAKE BATTER

INSTRUCTIONS

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@The_Brown_Bakery