Lemon Poppy Seed Cake

Ingredients

• 1 cup Brown Sugar
• 2 tsp Lemon Zest
• 110 gms Amul Unsalted Butter (Softened)
• 2 tbsp Cooking Oil
• 2 tbsp Poppy Seeds (Khus Khus)
• 2 Eggs (Room Temperature)
• 2 tbsp Lemon Juice
• 1 1/2 cups Organic Refined Wheat Flour (Wheat Maida)
• 1 tsp Baking Powder
• (Pinch) Salt
• 1/2 cup Gokul Milk
• 1 tsp Vanilla Essence

Steps

1. Powder the brown sugar in a blender. Combine the flour, baking powder and salt in a bowl, sift and set aside. Grate the lemons for their zest. Grease a round 20 cm non-stick springform cake pan with ghee or butter.
2. Put the powdered brown sugar and grated lemon zest in a mixing bowl. Press and mix with a spatula to release the oil from the zest.
3. Put the softened unsalted butter, sugar-zest mixture and cooking oil in a large mixing bowl. Beat with an electric beater for 1 minute.
4. Beat in the eggs individually, allowing 30 seconds of beating for each.
5. Add the vanilla essence, lemon juice and milk and beat only until combined. Stir the batter with a spatula.
6. Mix in the sifted flour mixture gradually until well combined.
7. Fold the poppy seeds in gently.
8. Fill the greased pan with the batter and level the top with a spatula.
9. With the oven preheated to 175°C (350°F), bake the cake for 40 minutes.
10. Let the cake cool completely before taking it out of the mold.
11. Slice and serve with a hot cup of tea or coffee.