Lemon Poppy Seed Cake
Lemon Poppy Seed Cake is a tangy, moist cake made by baking a blend of wheat flour, poppy seeds, lemon extract and sugar in loaf form and sliced. Lemon Poppy Seed Cake is a must try at home for the joy of exploring & baking.
Servings12 slices
Ingredients
- 1/2 cup whole wheat flour / atta or chapathi flour
- 1/2 cup white flour / maida
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup water
- 1/4 cup coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon poppy seed
Instructions
- To a mixing bowl add both the flours. Add sugar, baking powder and salt.
- Mix first then add oil. Add water and lemon juice.
- Whisk well to form a smooth batter. Finally add black poppy seeds.
- Fold it do not overmix. Grease the pan with oil then dust with flour. Tap to remove excess flour.
- Pour the batter into the pan. I used my mini loaf pan.
- Bake in preheated oven at 180 deg C for 35-40 mins or until golden.
- Insert a toothpick and check. Cool down for few mins then invert to remove the cake.
- Cool down completely at least for a hour before slicing. Lemon Poppy Seed Cake ready!
Notes
- Coconut oil gives great flavour to this cake so don't skip it.
Nutrition Facts
Lemon Poppy Seed Cake
Amount Per Serving (25 g)
Calories 112
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Sodium 85mg4%
Potassium 18mg1%
Carbohydrates 17g6%
Fiber 0.4g2%
Sugar 8g9%
Protein 1g2%
Vitamin A 0.1IU0%
Vitamin C 0.5mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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