How to make
Peel only the yellow part of the lemon peel. If they are large, use two, and if they are small use 3 pcs.
Squeeze 1/3 cup (80 ml) of the citrus juice and set it aside.
Put them in a blender at high speed and grind the lemon peel along with the sugar. Mix this fragrant powdered sugar with the flour sifted with baking powder and poppy seeds.
Beat the eggs and add the oil, citrus juice and milk to them. Pour the dry mixture in portions and mix, until a smooth mixture is obtained. If the mixture is too thin (depending on the size of the eggs) add a little more flour, but don't overdo it.
Pour the prepared mixture into a greased and floured cake tin and bake the lemon sponge cake for 30-35 minutes in a preheated oven at 360°F (180°C).
The baked sponge cake is left in the oven with the door open for 5 minutes, then it is taken out of the cake tin and left to cool on a wire rack.
Optionally, you can sprinkle the poppy seed sponge cake with more lemon or plain powdered sugar or another couverture of your choice.
Enjoy a lemon sponge cake with poppy seeds.
Enjoy!
