A surprising classic

I know what you’re thinking – lemon poppyseed cake? Really?

Yes, really.

It is really not possible to overstate how good this cake is. Simple and understated, this little cake packs a massively oversized punch.

This is the “Lemon and Poppy seed cake (National Trust version)” from Yotam Ottolenghi & Helen Goh’s new book, Sweet. My favourite cooking blog, Food52, wrote up this cake when the book came out, and after I got the book as a gift for Hanukkah, I knew it had to be the first thing I made.

Now, when I think of lemon poppy seed cake generally, I think of dry, crumbly and only vaguely lemon flavoured. Put all of that out of your mind, because this is the complete opposite.

This cake is moist and buttery with a deep lemony flavour. It doesn’t matter what kind of fancy or delicious things you’re used to baking, you will not regret taking a break with this one.

It’s as easy to make as a lemon poppyseed cake should be, and you will not regret making it. I promise!

Head on over to Food52, or buy Sweet, and try it out.

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