Public recipe with member extras
Camel Milk Lemon Poppyseed Cake
A bright, citrusy cake with an incredibly clean, light crumb thanks to camel milk.
Cakes, Muffins & Quick Breads · Afternoon Tea · Spring Celebrations
What you need
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 cup Sugar
- 1 tbsp Poppy Seeds
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Camel Milk
- 3 Eggs
- 1/2 cup Melted Butter
- Zest and Juice of 2 Lemons
Method
Instructions
- Preheat oven to 350°F and grease a bundt or loaf pan.
- Whisk the flour, sugar, poppy seeds, baking powder, and salt together.
- In a separate bowl, whisk the camel milk, eggs, melted butter, lemon zest, and juice.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 45 to 55 minutes, until a toothpick comes out clean.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
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