Poppy seed and lemon cake


Poppy seed and lemon cake
This flavour combination is trending right now - and rightly so. Here, lemon partners poppy seeds in a moist loaf-style cake.
47 K 3.9/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: November 17th 2019
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 9 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at 18:35, you will finish around : 20:25.Change start time
To finish around 7pm, you'll need to have started before: 17:40.Change end time

Step by step recipe


Stage 1 - 5 min.
Poppy seed and lemon cake
Preheat the oven to 300°F (150°C).

Lay a sheet of cooking parchment on a baking sheet and spread out 25 ml poppy seeds on it.

Toast in the oven for just 5 minutes.

Leave to cool.

Stage 2 - 3 min.
Poppy seed and lemon cake
Put 180 ml caster sugar and 186 ml butter into a mixer bowl.

Start the mixer and beat until evenly mixed.

Stage 3 - 5 min.
Poppy seed and lemon cake
Add 200 ml egg, 312 ml flour, 10 ml baking powder, 7 ml fine (or table) salt and the zest of 1 lemon.

Continue beating until evenly mixed.

Stage 4 - 1 min.
Poppy seed and lemon cake
Finish by adding the cold toasted poppy seeds. Beat for 1 further minute to mix in thoroughly.

Stage 5 - 1 hour
Poppy seed and lemon cake
Transfer the mixture into a non-stick or well-buttered (or both) tin or mould.

It is not essential, but I recommend putting the tin in the fridge for an hour or more to firm up the mixture; this helps it rise better as it cooks.

Stage 6 - 40 min.
Poppy seed and lemon cake
Preheat the oven to 390°F (200°C) and bake the cake for about 40 minutes.

Stage 7
Poppy seed and lemon cake
Turn the cake out gently and leave to cool on a wire rack before serving.
Remarks
Do take care not to over-toast the poppy seeds. They are very small, so 5 minutes is plenty long enough.

For a more intense lemon flavour, add a little more lemon juice.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %340 RDI=30 %180 RDI=30 %3,240 RDI=160 %13,550 RDI: 160 %
Per 100 g5 RDI=2 %40 RDI=3 %20 RDI=3 %350 RDI=20 %1,460 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For 1 cake : 3.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010373 K 154 50 min.
Cramique
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
September 12th 201886 K 13 hours 55 min.
Beurre d'escargot
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
November 7th 201865 K3 55 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013493 K5 50 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017413 K3.5 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Hi,
    No, without.
    Posted by jh november 18th 2019 at 11:24 n° 2
  • Hi,
    Do you measure the egg with shell?
    Posted by Daniela november 18th 2019 at 10:07 n° 1
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page