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French Lemon Poppy Cake
2 lemons
150g (1¼ cups) flour
80g (about ⅓ cup) brown sugar
3 eggs
100g (7 Tbsp.) of butter
3 Tbsp. of poppy seeds
In a saucepan, gently melt the butter.
In a salad bowl, blanch the egg yolks and the sugar.
Add a little flour and a little melted butter alternately, until all the ingredients are used up.
Add the juice of 2 lemons and the zest of a finely grated lemon, as well as the poppy seeds.
Preheat the oven to 160°C (320F).
Beat the egg whites until stiff. Gently fold them into the lemon mixture.
Pour into a previously buttered cake tin.
Bake 40 to 50 minutes, depending on the oven.
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