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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.
1 hour 55 min.
Easy
3.95 €
1 cake
8 IngredientsLast modified on: November 17th 2019
For 1 cake, you will need:
- 1
25 g poppy seeds - 2
180 g butter - 3
180 g caster sugar - 4
200 g egg ( How to... ) - 5
200 g flour - 6
10 g baking powder - 7
5 g fine (or table) salt - 8
1 lemon - Total weight: 930 grams
Times for this recipe
Preparation: 9 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 1 hour 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Preheat the oven to 300°F (150°C).
Lay a sheet of cooking parchment on a baking sheet and spread out 25 g poppy seeds on it.
Toast in the oven for just 5 minutes.
Leave to cool.
Lay a sheet of cooking parchment on a baking sheet and spread out 25 g poppy seeds on it.
Toast in the oven for just 5 minutes.
Leave to cool.
Stage 2 - ⌛ 3 min.
Put 180 g caster sugar and 180 g butter into a mixer bowl.
Start the mixer and beat until evenly mixed.
Start the mixer and beat until evenly mixed.
Stage 3 - ⌛ 5 min.
Add 200 g egg, 200 g flour, 10 g baking powder, 5 g fine (or table) salt and the zest of 1 lemon.
Continue beating until evenly mixed.
Continue beating until evenly mixed.
Stage 4 - ⌛ 1 min.
Finish by adding the cold toasted poppy seeds. Beat for 1 further minute to mix in thoroughly.
Stage 5 - ⌛ 1 hour
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.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
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.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
Stage 6 - ⌛ 40 min.
Preheat the oven to 390°F (200°C) and bake the cake for about 40 minutes.
Stage 7
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.
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
How much will it cost?
- For 1 cake : 3.95 €
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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)
Flour
Like these other recipes: Chestnut cake, Red mullet fillets with a reduced white-wine sauce, Grandma Solange's biscuits, Caramelized apple "moelleux" cake, Hazelnut and orange cake, ... See them all 206
Egg
Like these other recipes: Surprise eggs, Eggs en Cocotte à la Française, Cashew-nut and Parmesan biscuits, Pear and chocolate tart with a hint of mint, Little chocolate and hazelnut fondants, ... See them all 244
Butter
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Winter vegetable soup, Oatmeal cake, Apple charlotte with toasted brioche, Ramekins with almonds, apples and lemon, ... See them all 481
Caster sugar
Like these other recipes: Sweetcrust pastry (pâte sablée), Grapefruit cake, Little apple and verbena tarts, Naan, Pistachio panna cotta with custard, ... See them all 365
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The 2 comments already posted on this recipe
No, without.
Do you measure the egg with shell?