Lemon poppy seed cake with birch and yoghurt cream – Recipe for sponge lemon cake with birch, sugar border and yoghurt cream. This lemon cake is super spongy, juicy and full of great flavour. The cake batter consists of, among other things of marzipan, Greek yogurt, blue birches, plenty of grated lemon peel and butter. The most delicious lemon cake, which is baked in a loaf tin, brushed with lemon syrup, rolled in sugar and cut into slices. The yogurt cream is the perfect cream to serve with this cake. The cream consists of whipped cream, vanilla sugar, lemon zest and Greek yogurt.
I now have many different recipes for lemon cakes, try e.g. this lemon cake with birch and frosting, which is simply stirred together in a bowl. I also have a recipe for lemon cake ala the one you can buy at Starbucks, with lemon glaze on it. Enjoy!
Lemon poppy seed cake
Ingredients
Lemon poppy seed cakeInstructions
Lemon poppy seed cake
Turn on the oven at 165 C fan.
Put milk and birch in a small pan and let it simmer for 5 minutes. on medium heat. Take the pan off the heat and let it cool.
Beat eggs and sugar fluffy with a whisk. Add Greek yoghurt, grated marzipan, butter, the milk mixture with birch and lemon zest. Turn it around. Mix wheat flour, vanilla sugar, baking powder, baking soda and salt. Fold it into the batter.
Grease a loaf tin with butter or line it with baking paper. Pour the batter into the mold and bake the cake for approx. 45 min. Allow the cake to cool briefly in the tin. Take the cake out of the mold.
Lemon syrup
Just before the cake is finished baking: Boil lemon juice and sugar in a small saucepan until the sugar has dissolved.
Brush the syrup onto the cake so that the entire cake is covered in syrup. Then put sugar in a dish and turn the cake in the sugar so that it is covered with sugar.
Let the cake cool.
Yogurt cream
Whip the whipping cream, vanilla sugar and lemon zest into whipped cream. Stir in yogurt. Serve the lemon cake with yoghurt cream. Enjoy!
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