For some reason, February seems to make me crave poppyseed cake. Maybe it's the anticipation of spring or vitamin D-depletion. Whatever the cause may be, poppyseed cake satisfies the craving. And if one cake should be not enough, here is the one from last year.
1-2-3 Poppyseed Cake
Source: Delicious Days by Nicole Stich
250 g butter
75 g creme fraiche
200 g sugar
100 g poppyseed
200 g flour
2 Tbsp baking soda
For an optimal result, all ingredients should be at room temperature. Preheat oven to 180 °C. Butter and flour the cake pan. Using an electric mixer, whisk together butter and sugar until creamy. Add the eggs one at a time, keep whisking. Zest the lemon into the bowl with the dough. Add creme fraiche and poppyseed and whisk in. Add flour and baking soda and whisk in.
Transfer dough into the cake pan and bake for 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes, then flip the cake from the pan. Let cool completely, then sprinkle with confectioners' sugar.