Lemon Poppy Seed Cake

A simple but delicious cake recipe:

Preheat the oven to 180 °C. Lightly grease two round or square baking pans, then dust with flour. Squeeze 3-4 tbsp fresh juice of a lemon, stir through with the non-dairy whipped cream and set aside. Mix baking powder, flour, poppy seeds and salt and set aside. Using a hand mixer on medium speed, beat the light butter with sugar and lemon zest for 5 min until creamy.

Then add egg substitute and vanilla. On the lowest speed, add one-third of the flour mixture, followed by one-third of the prepared cream. Continue mixing until all ingredients are blended and a smooth dough is formed. Fill the dough into the molds. Bake for 30 min or until a kitchen knife comes out clean after piercing the center of the cake. Cool on a wire rack for 10 minutes, then remove the cakes from the pans. Do not serve until completely cooled.

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