• Recipe Lemon cake


    Creamy and sweet-sour lemon cake

    Perfect as a dessert for dinner or for a weekday coffee break, the vanilla yellow colour and lively taste of the cake will be a refreshing and appreciated element.


    150 g butter
    1 lemon (organic)
    2 eggs
    2 dl caster sugar
    1 tsp vanilla sugar
    1,5 dl wheat flour
    2 tbsp blue poppy seeds
    Breadcrumbs and butter for the baking tin
    Garnish: 1 tbsp icing sugar

    Proceed as follows:

    1. Preheat the oven to 150° (top and bottom heat).
    2. Melt the butter in a pan.
    3. Grease and bread a round springform pan with a removable base, about 20 cm in diameter.
    4. Wash the lemon and grate the outer lemon peel on a grater - avoid getting the white.
    5. Cut the lemon in half and squeeze out the juice with a citrus juicer.
    6. Add the grated lemon zest and lemon juice into the melted butter.
    7. Crack the eggs into a bowl and add the caster sugar and vanilla sugar. Beat with an electric whisk until fluffy and smooth.
    8. Add the wheat flour and poppy seeds to the bowl with the egg and sugar mixture. Whisk until smooth.
    9. Pour the batter into the oven dish and bake in the centre of the oven (150°) for about 30 minutes.
    10. Allow the cake to cool. Sprinkle with icing sugar before serving. Enjoy!


    Choose organic ingredients for the entire recipe, but especially the lemon should be organic when using the peel.