Great Christmas lemon cake with curd and poppy seeds

Soft, tasty, wet enough, great with tea or coffee.

Ingredients:

• 2/3 cup of sunflower oil;
• 3/4 cup of sugar;
• 635 oz (180 gr) light curd (or creamy cheese);
• 6 medium eggs;
• peeled zest from one big lemon;
• 2 tablespoons of poppy-seeds;
• pinch of salt;
• teaspoon of vanilla sugar;
• lemon aroma;
• 2 cups of regular flour;
• 2 tbpsns of baking powder;
• 3,5 oz (100 gr) milk chocolate (for glaze).

Instructions

1. Preheat oven to 356 F temperature. Combine oil, salt and sugar. Beat in eggs one by one. Add curd and mix until nice and smooth. Then add peeled lemon zest, lemon aroma, vanilla sugar, and poppy seeds; mix everything. Combine flour with baking powder, add and mix everything well until smooth.
2. Pour pastry into a pound cake pan, add to hot oven and bake about an hour. The cake will be crispy, light brown on a crust and light yellow, soft in inside. You can check if cake is ready, by sticking a fork– if it comes out without a pastry on it, it’s ready! Let cool and prepare glaze: just melt chocolate in a small saucepan on a light heat, whisking with a spoon. Pour glaze on your pie and put in a fridge. Enjoy when the glaze is ready.