Triple Lemon Cake with Poppy seeds

A moist cake with a taste of sour-sweet lemon. There's lemon in the cake, in the syrup and in the icing - which has given this recipe its name. The cake contains lots of butter, but I promise that it 's worth it. ;)

* Best stored in the fridge wrapped in plastic and it will last for several days. The icing and the syrup are not a must of course. Original recipe comes from the book "Hummingbird Bakery Cookbook" by Tarek Malouf from 2009. *

Ingredients: Cake • 200 grams of unsalted butter • 320 grams of caster sugar • 3 eggs • the zest of 2 lemons • 350 grams of all-purpose flour • 1 ½ teaspoons of baking powder • 1 teaspoon of salt • 2 ½ deciliters of milk • ½ teaspoon of vanilla • 3 tablespoons of poppy seeds (optional) • butter and flour for the baking tin Lemon Syrup • the juice and zest of 1 lemon • 50 grams of caster sugar • 1 deciliter of water Lemon Icing • 2 deciliters of icing sugar (approx.) • 2 tablespoons of lemon juice (approx.) • poppy seeds for decoration How to do: 1. Preheat the oven to 175 ° Celsius. Grease and flour a round ring cake tin, with the capacity of 1 ½ liters. 2. Melt the butter in a saucepan over low heat, let it cool. 3. In a large bowl, whisk the sugar, the eggs and the lemon zest so it becomes light and fluffy. 4. Sift and mix flour, baking powder and salt in a separate bowl. Mix the milk and vanilla in another bowl. 5. Add one- third of the dry ingredients into the egg mixture and stir thoroughly, then add one-third of the milk mixture. Repeat this process twice until everything is mixed. 6. Beat the batter on low speed and pour in the cooled melted butter, then mix in the poppy seeds. Make sure everything is well combined. 7. Pour the batter into the pan and bake in the oven for 45-60 minutes. Try with a toothpick if the cake is ready. The cake should be golden brown. 8. While the cake is baking in the oven, make the lemon syrup. Pour all ingredients in a small saucepan and bring it slowly to a boil. Raise the heat and let it boil until it has been reduced to half its volume. The consistency should be thick but still runny . 9. Once the cake has just come out from the oven and still is in the baking tin, take a toothpick (or a fork) and stick small holes in the cake. Then brush the hot lemon syrup over the cake. The holes make it easier for the lemon syrup to soak down into the cake. Wait about 10 minutes before overturning the cake onto a cooling rack to cool completely. 10. Once the cake has cooled, place it on a serving plate. Mix the icing sugar and lemon juice for the lemon icing in a bowl. The icing should be thick but still runny. Add more lemon juice or icing sugar if needed. Pour the icing over the cake and decorate with poppy seeds. Done!

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