We have had some requests for Miss Madlala’s delicious Lemon Poppy Seed Cake – here is her special recipe. Don’t forget to add the main ingredient: a healthy dose of love! 💛
- 3 tbsp milk
- 3 large eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups cake flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp grated lemon zest
- 3 tbsp poppy seeds
- 13 tbsp unsalted butter
For the Lemon Syrup
- 1/4 cup + 2 tbsp sugar
- 1/4 cup fresh squeezed lemon juice
Preheat oven to 180°C. (For baking, we use a bundt pan brushed with butter and sprinkled with flour to keep the cake from sticking.)
In a large mixing bowl, combine all your dry ingredients, including the lemon zest and poppy seeds. Mix on low until all ingredients are blended. In a small bowl, combine the milk, eggs, and vanilla. Add the butter and half the egg mixture and continue mixing until all ingredients are moistened. Increase the speed to medium and beat for about a minute. Scrape down the sides of the mixing bowl and gradually add the remaining egg mixture in two batches, beating for about 20 seconds after each addition.
Pour batter into your prepared pan and smooth the surface with a spatula. Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean.
Shortly before the cake is finished, prepare the lemon syrup by heating the sugar and lemon juice together over medium heat in a small sauce pan. Once the cake comes out and has cooled enough to come out of the pan, poke holes around the cake with a toothpick and then brush the syrup onto the cake. Do this on all sides of the cake. Slice, serve, and enjoy!