Seedy Lemon Cake
Seedy Lemon Cake is an moderately easy dinner. Made with 1 1/2 c. sugar, grated peel of 2 lemons, 1 c. sunflower oil, 6 eggs and 1 2/3 c. plus 1 tbsp. all-purpose flour, divided, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 300Β°.
Grease and flour 2 (9 x 5-inch) loaf pans.
Beat together sugar, lemon peel and oil in large bowl.
Add eggs, one at a time, beating well after each addition.
Add 1 2/3 cups of the flour, the baking powder and salt; mix well.
Combine the remaining tablespoon flour and the sunflower kernels; toss lightly.
Stir into batter.
Pour evenly into prepared pans.
Bake 1 hour or until wooden pick comes out clean.
Let cool on wire racks 10 minutes.
Garnish as desired.
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