Last weekend, summer finally decided to make an apparition although it was very brief! Whenever temperatures are rising, I’m always hesitating to bake cakes, just because I’ll have to turn on the oven 🙂 But the lemon craving definitely was stronger than heating up the kitchen. This lemon cake is very easy to make and only takes a few ingredients. I twisted it with poppyseeds and pistachios to bring a little crunchy texture. This recipe is just about the perfect one if looking for a refreshing dessert option!
Ok, here is the debate we’re all looking for: lemon or chocolate? Well I’d be part of those how really can’t choose between acidic and sour tastes. I tend to bake chocolate much more in fall or winter while lemon is more summery. Also, if you’re more of a tea lover, the lemon cake definitely is the best fit, while chocolate is perfection along with a warm coffee cup.
What I most enjoy about lemon cakes is that they aren’t too sweet and make such a great option for breakfast, dessert or an afternoon snack while I’m writing my next post and getting hungry retouching recipe pictures (food bloggers, I’m sure you so much understand this feeling 🙈). This recipe has been elaborated with neutral oil to replace fat from milk and butter making it dairy-free.
Pistachios and poppy seeds are bringing a really nice twist to traditional lemon cakes. The pistachios will bring a very round and body to the lemon taste and poppy seeds are packed with fibres and have this natural earthy flavours. My best advice for the pistachio is that you use the Bronte ones coming from Italy.
Prep time: 20 minutes Cook time: 40 minutes
You will need:
- 4 eggs
- 120g brown sugar
- 240g flour
- 130ml grape-seed oil (or other neutral) + 1/2 tbsp
- 80ml lemon juice
- 1/2 lemon zest grated
- 5g baking powder
- 2g baking soda
- 2 tbsp poppy seeds
- 30g pistachios (20g + 10g)
- A pinch of salt
Heat up the oven to 180°C.
In a food processor, place 20g of pistachios and 1/2 tbsp of grape-seed oil. Process until it turns into a pistachio paste. Set aside.
Chop the remaining 10g of pistachios. Set aside.
In a bowl, whisk the eggs and sugar together energetically until it become lighter in colour and a little foamy.
Add the lemon juice and zest in the preparation and mix. Then the flour, baking power, baking soda and pinch of salt. Combine well.
Gradually add the grape-seed oil whisking the batter regularly until homogeneous.
Finally, add the pistachio paste, poppy seeds and chopped pistachios is the batter.
Prepare your baking pan with oil and flour (or butter and flour if not looking for a 100% dairy free recipe). Pour the batter in the baking pan and cook for 40 to 50 minutes.