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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.

55 K 2× 3.9/5 (8 reviews)

1 hour 55 min. difficulté

Easy

3.95 €

2 cakes

8 Ingredients

Last modified on: November 17^th 2019

For this recipe: I want to make it (464×) I made it (517×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 cakes, you will need:

1 50 g poppy seeds
2 360 g butter
3 360 g caster sugar
4 400 g egg ( How to... )
5 400 g flour
6 20 g baking powder
7 10 g fine (or table) salt
8 2 lemons
Total weight: 1,860 grams

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

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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 , 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 50 g poppy seeds on it.

Toast in the oven for just 5 minutes.

Leave to cool.

Stage 2 - 3 min.

Put 360 g caster sugar and 360 g butter into a mixer bowl.

Start the mixer and beat until evenly mixed.

Stage 3 - 5 min.

Add 400 g egg, 400 g flour, 20 g baking powder, 10 g fine (or table) salt and the zest of 2 lemons.

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.

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.

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 recipe	100 RDI=40 %	690 RDI=70 %	370 RDI=60 %	6,470 RDI=320 %	27,100 RDI: 320 %
Per 100 g	5 RDI=2 %	40 RDI=3 %	20 RDI=3 %	350 RDI=20 %	1,460 RDI: 20 %
Per cake	50 RDI=20 %	340 RDI=30 %	180 RDI=30 %	3,240 RDI=160 %	13,550 RDI: 160 %

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 2 cakes : 7.85 €
Per 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.

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The 2 comments already posted on this recipe

Hi,
No, without.
Posted by jh november 18^th 2019 at 11:24 n° 2
Hi,
Do you measure the egg with shell?
Posted by Daniela november 18^th 2019 at 10:07 n° 1

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