It took me a while to perfect this recipe, because most of the poppy seed cakes I've seen before either sounded too complicated or included ingredients I don't usually use. I wanted a simple cake where the order of mixing the ingredients did not matter much (because the kids like to help and it's not always easy to explain why you need to mix this before that) and that everyone at home could eat and love.
Besides, I love anything with lemon and the poppy seeds give it exactly the right amount of crunchiness.
- 1 and 3/4 cups of sugar
- 1 and 3/4 cups of flour
- 3/4 cup of margarine (or butter, if you prefer)
- 2 tablespoons of poppy seeds
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 large lemon (zest + juice)
- 4 eggs
As you can see in the photos, this is a cake that never lasts long enough for me to take a photo of it whole. Maybe next time I'll try to snap a picture right out of the oven, because if I leave if for a few minutes to cool down, someone always comes and grabs a slice. Or a few.
And if you want additional proof that this cake is not only very quick to make but also delicious, you just have to try it yourself.