Imagine biting into a slice of pure culinary bliss that transports you straight to the charming streets of France with every delectable mouthful. The Cake au Citron et Graines de Pavot is not just a cake—it's a sensory journey that combines the bright, tangy essence of fresh lemons with the subtle, nutty crunch of poppy seeds. Whether you're a baking enthusiast or a weekend pastry adventurer, this French-inspired delicacy promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 cup lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup poppy seeds
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the four large eggs, one at a time, mixing well after each addition to ensure they are fully incorporated into the batter.
- Pour in the 1/2 cup of fresh lemon juice and mix until combined. The batter may look slightly curdled, but that’s normal.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Fold in the 1/4 cup of poppy seeds gently with a spatula until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- For added flavor, you can drizzle a simple lemon glaze over the cooled cake made from mixing powdered sugar with a bit of lemon juice, if desired.
- Slice the cake and serve it at room temperature. Enjoy your delicious Cake au Citron et Graines de Pavot!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and lemon juice are at room temperature for smoother mixing and a more uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined to maintain a light, tender crumb.
- Zest Boost: For an extra lemony punch, add some lemon zest to your batter alongside the juice.
- Pan Preparation: Use parchment paper with overhanging edges for easy cake removal and minimal mess.
- Toothpick Test: Always check cake doneness by inserting a toothpick—it should come out clean or with just a few moist crumbs.
- Cooling is Key: Allow the cake to cool completely before glazing or slicing to prevent crumbling.
- Storage Tip: Store your cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
