Lemon Poppy Seed Cake with Buttermilk

Name: Lemon Poppy Seed Cake with Buttermilk
Yield: 6 servings
Cuisine: Deutsche Küche
Ingredients: 100 g buttermilk; 2 eggs; 1 lemon; 60 g sunflower oil; 150 g spelt flour Type 630; 50 g erythritol; 50 g sugar; 1 tsp vanilla extract; 50 g corn polenta; 15 g whole blue poppy seeds; 5 g baking powder; 5 g baking soda; Baking paper

6 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

100 g buttermilk
2 eggs
1 lemon
60 g sunflower oil
150 g spelt flour Type 630
50 g erythritol
50 g sugar
1 tsp vanilla extract
50 g corn polenta
15 g whole blue poppy seeds
5 g baking powder
5 g baking soda

Additionally you will need

Baking paper

Preparation

1
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with sugar and erythritol until frothy. Add lemon zest, the juice of the whole lemon, buttermilk, and vanilla extract. Mix all dry ingredients (spelt flour, polenta, poppy seeds, baking powder, baking soda) and stir into the egg yolk mixture. Then add the oil and incorporate it into the batter. Finally, carefully fold in the egg whites with a spatula, do not beat.
2
Preheat the oven to 170 °C top/bottom heat.
3
Line a loaf pan with baking paper and pour in the batter. Smooth the surface and bake in the oven for 35-40 minutes. Test for doneness with a wooden skewer – if no batter sticks to the skewer, the cake is ready and can be removed from the oven.

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