Lemon Poppyseed Cake

Ingredients

• 1 Organic lemon
• 0.5 organic orange
• 3 eggs
• 100 g raw cane sugar
• 0.5 tsp vanilla powder
• Salt
• 100 g coconut oil
• 80 g sour cream (30% fat)
• 200 g spelt flour type 630
• 1 tsp Baking powder
• 40 g poppyseed
• 150 g cream cheese (20% fat in whole milk)
• 2 tbsp Maple syrup

Instructions

1. 1.

   Line a baking pan with parchment paper. Rinse the lemon and orange under hot water, pat dry, then zest. Squeeze the juice of the orange. Halve the lemon; squeeze one half for juice, slice the other into rounds and set aside.

2. 2.

   Beat the eggs with sugar, vanilla powder, and a pinch of salt until frothy. Gradually fold in lemon juice, orange juice, coconut oil, and sour cream, then stir in the lemon and orange zest. Sift the flour with baking powder over the mixture, add poppyseed, and blend into a smooth batter.

3. 3.

   Pour the batter into the prepared pan, level the surface, and bake at 180 °C (160 °C fan) for 50–55 minutes or until a skewer comes out clean. Remove from oven and let cool in the pan for about 20 minutes.

4. 4.

   Meanwhile, whisk the cream cheese with maple syrup to make a smooth topping. Unmold the cake onto a plate, spread the cream cheese glaze over it, and garnish with lemon slices.