- 100 g cornstarch
- 80 g rice flour
- 60 g raw buckwheat flour
- 1.5 tsp baking powder
- 180 g room temperature butter
- 150 g superfine sugar
- 1 tbsp vanilla sugar
- 60 g poppyseeds
- 80 g sour cream
- 3 room temperature eggs
- zest of one large lemon
- 1 tbsp citrus liquor (Cointreau) or lemon juice
- pinch of salt
Mix sifted flours with baking powder and salt. Cream butter, add sugars and whisk until light and fluffy. Add eggs one by one while continuing to whisk. Using a spatula carefully fold in flour, poppy seeds, lemon zest, sour cream and liquor or lemon juice.
Line the base of a 20cm loaf tin with greaseproof paper, butter and flour the sides. Pour batter into the tin and bake at 150 degrees Celsius for about 1 hour and 10 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
Allow the loaf to cool for 10 minutes in the tin, then transfer onto a cooling rack. Garnish the loaf with powdered sugar or make a cream cheese glaze.
For the glaze whip 100-200g room temperature cream cheese with a couple of tablespoons of superfine sugar and one teaspoon of vanilla sugar into a cream, add 1 tablespoon of citrus liquor or lemon juice if you wish.