I think the cake is extra good when it is left in the fridge for a while, then it becomes more compact and MOIST.


  • 1 tbsp poppy seeds
  • 4 dl plain white flour
  • 2 tsp baking powder
  • 3 dl sugar
  • 3 x lemon peel
  • 1 dl butter
  • 3 x eggs
  • NaN/NaN dl milk
  • 2 dl powdered sugar
  • 1 1/3 dl lemon juice


  1. Mix the dry ingredients in a bowl.
  2. Preheat the oven to 180°C.
  3. In another bowl, beat the sugar and butter until soft before adding the eggs, milk and flour mixture one after the other until you get a smooth batter.
  4. Put in a bread pan/loaf tin, throw lemon slices on top and bake at 180° for about 1 hour.
  5. Cool on a wire rack and cover with a glaze of icing sugar with 2 tablespoons of lemon juice in it. Finally, sprinkle some poppy seeds on top.