Here is a cake to celebrate the onset of summers..light and fresh. Full of heady citrus flavour, this Gondhoraj Poppyseed Cake is truly a delightful one.
Author: Natasha Minocha
1.5cups All purpose flour
3tbspZest of Gondhoraj lemonYou can use regular lemon too
1TbspGondhoraj lemon juice
1/2cupAlmond milk, plainYou can use any milk of your choice
1tbspGondhoraj lemon juice
Preheat your oven to 180C. Grease a loaf pan - 8"X4".
In a small bowl combine the almond milk and Gondhoraj lemon juice. Keep aside.
In another bowl, combine the flour, baking powder, poppyseeds, salt and zest.
In a large bowl, beat the eggs and sugar together till thick and pale. Whisk in the oil, eggs and vanilla extract.
Now add the flour mixture into the egg mixture, alternating with the milk, starting and ending with the flour mixture.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before turning it out on a wire rack to cool completely.
Serve as is or pour over the glaze. Allow to set, about 20-30 minutes, before serving. Enjoy!
Combine the icing sugar and lemon juice till smooth and lumpfree. The glaze should have a thick, pourable consistency.