Lemon, Oat, And Poppy Seed Cake – a delicious recipe with lemons zest, sugar, eggs, vegetable oil, hot water, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 360u00b0F. Grease a square baking pan and line the bottom with parchment paper.
2
In a bowl, mix the lemon zest and sugar with your fingertips until you get a granulated mixture and the zest's oils are released. Add eggs and beat very well until fluffy. Add the oil and water and stir well.
3
Gradually add the sifted flour and baking powder, oat flour, and poppy seeds. Mix gently.
4
Pour the batter in the pan, and bake for about 40 minutes (or until a toothpick inserted into the center comes out clean).
5
Remove the cake from the oven. Prepare the syrup by heating a saucepan with sugar and lemon juice until the sugar dissolves. Remove the cake from the pan, prick several times with a toothpick, and cover with the syrup.
939
kcal
Calories
34
g
Fat
147
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 lemons zest, 1 cup sugar, 3 eggs organic, 6 3/4 tablespoons vegetable oil, and more.
Yes, Lemon, Oat, And Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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