As the sun shines bright on this Mother’s Day, let us celebrate the sweetness of love and family with a delightful Lemon Poppy Seed Chiffon Cake. This airy and moist masterpiece is infused with the zest of fresh lemons and the subtle crunch of poppy seeds, making it a perfect treat for the special mothers in our lives.

Ingredients:

1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (115g) unsalted butter, softened 2 large eggs 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 cup (240ml) whole milk 1 teaspoon vanilla extract 1/4 cup (30g) poppy seeds Confectioners’ sugar, for dusting Preparation Time: 20 minutes Cook Time: 35-40 minutes Additional Time: 10 minutes Total Time: 65-70 minutes

Nutrition Facts (per serving):

Calories: 220 Fat: 12g Saturated Fat: 8g Cholesterol: 60mg Sodium: 200mg Carbohydrates: 25g Fiber: 1g Sugar: 15g Protein: 4g Instructions:

Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (25cm) tube pan. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, eggs, lemon zest, lemon juice, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk until just combined. Stir in the poppy seeds and milk. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar before serving. Tips and Variations:

For an extra burst of citrus flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice. Substitute the poppy seeds with chopped almonds or hazelnuts for a different texture and flavor. Top with a dollop of whipped cream or a sprinkle of powdered sugar for a decorative touch.