Lemon-Poppy Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 kcal | (19 %) | ||
| Protein | 6.65 g | (7 %) | ||
| Fat | 23.34 g | (20 %) | ||
| Carbohydrates | 42.76 g | (29 %) | ||
| Sugar added | 20.63 g | (83 %) | ||
| Roughage | 1.39 g | (5 %) |
| Vitamin A | 212.58 mg | (26,573 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.94 mg | (8 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 18.86 μg | (6 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 0.27 μg | (1 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 2.6 mg | (3 %) | ||
| Potassium | 127.72 mg | (3 %) | ||
| Calcium | 155.68 mg | (16 %) | ||
| Magnesium | 23.66 mg | (8 %) | ||
| Iron | 1.47 mg | (10 %) | ||
| Iodine | 17.6 μg | (9 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.36 g | |||
| Cholesterol | 104 mg |
Ingredients
- Ingredients
- butter (for the pan)
- Pastry flour (for the pan)
- 1 organic lemon
- 50 grams Candied lemon
- 200 grams butter
- 150 grams sugar
- 4 eggs
- 200 grams cream cheese
- 225 grams Pastry flour
- 2 tablespoons cornstarch
- 1 teaspoon Baking powder
- 75 grams ground Poppy seeds
- 100 grams powdered sugar
Preparation steps
Preheat oven to 180°C (approximately 350°F.) Grease loaf pan and sprinkle with flour.
Rinse lemon in hot water, pat dry, zest and squeeze juice. Cut lemon into thin strips. Beat butter with sugar until fluffy. Gradually add eggs and stir until creamy. Mix in cream cheese, lemon zest, candied lemon peel and up to 2 teaspoons lemon juice. Combine flour, starch, baking powder and poppy seeds and stir into cream cheese mixture. Pour batter into greased loaf pan and smooth surface. Bake on middle rack of hot oven for about 50 minutes, until toothpick inserted in center comes out clean. Slice cake a few centimeters deep about 20 minutes into baking.
Remove cake from oven, allow to cool briefly, carefully remove from pan and leave to cool on wire rack.
Meanwhile mix powdered sugar with remaining lemon juice (and possibly a little cold water) to form thick glaze. Glaze cake and let dry before serving.
