This is a very easily made, tasty cake for everyday. It's kind of fluffy and reminds me of summer.
It is the first recipe I tried from the hummingbirdbakery's book of baking.

for dough
190 g soft butter at roomtemperature
190 g sugar
3 eggs
190 g flour
1 tablespoon of baking powder
1/4 teaspoon salt
4 tablespoons of poppy seed
2 tablespoons of lemon zest from an organic lemon
25 g milk
80 g ricotta cheese

for syrup
juice of one lemon
50 g sugar

  1. First butter the cake pan (length 20 to 30 cm) and cover it with flour.
  2. With an electric mixer combine the butter and sugar. Then add one egg at a time until you end up with a fluffy mixture. 
  3. Sift the flour, salt and baking powder.
  4. Add the poppy seeds and lemon zest to the flour.
  5. Part the flour mixture into three portions. Put the mixer on low speed. After adding the first portion add the milk and lastly the cheese.
  6. Fill the mixture into the cake form and bake at 170 ° for 50-60 Minutes.
  7. In the meantime boil the lemon juice, sugar and 100ml water in a pan until the liquid is halfed.
  8. After taking the cake out when it's done, spread the syrup immediately.
  9. Let it cool before cutting it in pieces.


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