For 5 people
For 5 people
In a first bowl, separate the egg whites from the yolks. Beat the egg whites until stiff and set them aside.
In another bowl, whisk the egg yolks with the sugar, then add the flour and baking powder and mix well. Then add the melted butter, lemon zest and juice and mix again.
Preheat your oven to 180°C.
Fold the whipped egg whites and poppy seeds into the batter.
Pour the batter into a buttered and floured cake tin and bake for 35 minutes.
Check for doneness by inserting the tip of a knife into the cake; it should come out dry. Turn the cake out onto a wire rack and let it cool before serving.
Login
