Lemon cake with poppy seeds

140 g flour
some flour to choose? we'll show

120 g butter

100 g sugar

90 g sour cream

50 g poppy

10 g vanilla sugar

2 eggs

1 tsp lemon peel

1 tsp baking powder

25 ml lemon juice

1/4 tsp salt

For impregnation:

2 tablespoons water

1 tablespoons lemon juice

Pour poppy for 10 minutes with boiling water, then strain through a sieve, let the water drain out.

Lubricate the form of butter, powdered with flour, heat the oven to 180 degrees.

Beat the butter in a fluffy white mass in the normal and vanilla sugar, one to drive the eggs, salt, add lemon juice and zest, poppy seeds and sour cream, mix well.

Sift the flour into a mass, mix with baking powder, mix gently until smooth, pour the batter into the pan.

Bake a lemon cake with poppy 35-40 minutes, checking the readiness of a wooden stick, and then shift to cool on the grill, soak with lemon juice, mix with 2 tablespoons water.