• --- ¼ cup (65g) unsalted butter, at room temperature
• --- ¼ cup (65 ml) sunflower oil
• --- 3 eggs, at room temperature
• --- 2/3 cup (170ml) milk
• --- 1/3 cup (85ml) lemon juice
For the Lemon Syrup
• --- ¼ cup (65ml) lemon juice
• --- ¼ cup (65g) sugar
METHOD
1. In a bowl, combine the sugar and lemon zest. Mix until the essential oils are released from the zest and infuse the sugar with their aroma. In another bowl, sift together the flour and baking powder.
2. Add the vanilla, poppy seeds, and salt, and mix well. Preheat the oven to 180°C (fan-assisted). Grease and flour an 11x28cm loaf pan.
3. In the bowl of a stand mixer, beat the butter, sunflower oil, and sugar until light and fluffy. Add the eggs one by one, beating well after each addition.
4. Reduce the speed and add half of the flour mixture and the milk. Then add the remaining flour, and finally, gradually add the lemon juice. Beat until the mixture is well combined.
5. Pour the mixture into the prepared pan and bake in the preheated oven for about 50 minutes. To check if it's ready, insert the blade of a knife into the center of the cake. If it comes out clean, the cake is ready.
For the Syrup:
1. Five minutes before taking the cake out of the oven, combine the lemon juice and sugar in a small saucepan and heat until the sugar dissolves.
2. As soon as the cake comes out of the oven, lightly prick it with a wooden skewer and slowly pour the warm syrup over it.
