Lemon-poppy-seed cake with fresh rhubarb
My friend brought me such a delicious cake last time she visited, my mouth is still watering when I think of it. It was a lemon-poppy-seed cake – a great combination:) I wanted to try and make this recipe my own, and my friend was kind enough to show me where the original recipe can be found. If you want to check it out, you can find it here! And although the cake itself is already moist and delicious, I wanted to add my personal note and a little bit of fruitiness. Now this cake contains 2 of my favorite ingredients: lemons and rhubarb. Mother’s day is just around the corner here in Austria, so for whomever is still in need of inspiration: you can also check out my lemon mousse cake..it is quick and easy to make and sinfully delicious:)
Don’t forget to register for my bimonthly emails and receive all of the recipes and news at once. Or just follow Milly’s Melting Pot on Facebook, Instagram, Pinterest or now also on Twitter and never miss any news!
To start off this recipe, melt the butter but do not bring to a boil. Take one lemon and remove the zests, and then squeeze the juice from both lemons. Whisk the eggs and sugar until frothy and add the molten butter. Mix the flour, backing powder and poppy seeds. Add this with the lemon juice to the egg-sugar mixture. Do not ix too long, just until the ingredients are mixed. At the end add the chopped rhubarb on the top and bake the covered cake at 180°C for 45 Min. Remove the cover and bake until golden brown. Et voilà:)
Shopping list:
- 180 g flour
- 3 eggs
- 160 g sugar
- 1 packet of vanilla sugar
- 150 g butter (or 75 g butter und 75 g rapeseed oil)
- Juice from 2 lemons
- Zests from 1 lemon
- 2 Tbsp poppy seeds
- 1/2 packet of backing powder
- 1 pinch of salt
- 2 rods of rhubarb
