Lemon cake with poppy seeds, honey and whole wheat flour

Lemon poppy seed cake with honey and whole wheat flour

Recipe by Panos EatsCourse: Dessert, SnacksDifficulty: Easy
Servings

8-10

servings
Prep time

10

minutes
Cooking time

50

minutes

This healthy lemon cake with poppy seeds and whole wheat flour is easy to make and so fluffy, perfect for kids’ school snack.

Ingredients

  • 3 eggs at room temperature

  • heaping 1/2 cup (180 gr) honey

  • 1/2 cup milk (120 gr) at room temperature

  • 1/3 cup olive oil (80 gr)

  • 2 tbsp lemon juice (30 gr) – approximately juice of one lemon

  • zest of one lemon

  • 1 1/4 cup all purpose flour (190 gr)

  • 1/2 cup whole wheat flour (75 gr)

  • 1 tbsp baking powder (9 gr)

  • 1/4 tsp baking soda

  • 2 tbsp poppy seeds (30 gr)

Directions

  • Preheat your oven at 370F (180C) and grease your 9×5 inches (23×12.5 cm) loaf pan
  • In a small bowl, stir the poppy seeds in the milk
  • In a large bowl, whisk well the eggs, honey and oil
  • Add the milk-poppy seeds mixture, zest of the lemon, the flours and baking powder and whisk to incorporate
  • In a cup, stir the baking soda in the lemon juice to activate it
  • Add the lemon juice-baking soda mixture in the batter and whisk
  • Place the batter in your pan and bake for 50-60 min until it is golden and a toothpick comes in and our clean

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