Nanna's summer lemon cake
Summer weather is peeking through again, and it's the perfect opportunity to treat yourself to this freshly baked summer cake with a hint of lemon and blue poppy seeds.
The lemon not only adds a pleasant tart flavor but is also rich in vitamin C, which strengthens your immune system and promotes skin health. Poppy seeds provide a delicious crunchy texture to the cake and are packed with fiber, which benefits digestion. This cake is ideal for extending the summer feeling into late summer!
Follow this simple recipe and experience the perfect balance between health and enjoyment.
Summer lemon cake
Ingredients
- 150g sugar
- 200g plant-based butter
- 200g sifted Öland wheat flour
- Juice and zest from 1 lemon
- 3 fashionable bananas
- 0.5 dl plant-based milk
- 2 tsp vanilla sugar
- 1 tsp baking powder
- 15g blue poppy seeds
- Raspberries and lemon juice for glaze
Instructions
- Cream the plant-based butter, sugar, lemon juice, and lemon zest together in a bowl.
- Mash the bananas with a fork and put them in the bowl
- Mix in the flour, plant-based milk, vanilla sugar, and baking powder.
- Pour the cake batter into a springform pan and bake for about 1 hour at 175 degrees Celsius on the lowest rack in the oven.
- Gently insert a fork into the cake to see if it's done
- Let the cake cool completely and decorate with icing and grated lemon zest.
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