Lemon poppyseed cake
Cakes
I got this recipe from my flatmate (in Cape Town), who got it from her mom (in New Zealand), who got it from her mom (all the way in the Eastern Cape, South Africa). <br />If recipes were aerodynamic, this one would be the boomerang. <br /> <br />This recipe is not your typical lemon-poppyseed cake, because the sponge actually contains no lemon. Instead, this cake emerges a moist, not-too-sweet, poppyseed-littered sponge with a slightly crispier, lemony crust. <br /> <br />My variations: <br />I substituted sour-cream in the recipe for 1/4 cup buttermilk and 1/4 cup double-cream greek yoghurt for a mildly tart flavour dimension; although all buttermilk/ all yoghurt / all sour-cream could easily be used. <br />I also do not like too sweet a sponge, so I use only a 3/4 cup of sugar. <br />I do, however, love poppy seeds, so I am a little liberal around the 1/2 cup measurement. <br />I prefer a denser cake, so I beat my stuff by hand.
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