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
2 cakes
8 IngredientsLast modified on: November 17th 2019
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 measures:
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 50 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 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.
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.
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.
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.
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
| 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 % |
How much will it cost?
- For 2 cakes : 7.85 €
- Per 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
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Egg
Like these other recipes: Lime (or lemon) curd, "Oeufs rabattus" with leeks, Fresh pasta dough, Shortcrust pastry (pâte brisée), Provençal remoulade sauce, ... See them all 236
Butter
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Caster sugar
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The 2 comments already posted on this recipe
No, without.
Do you measure the egg with shell?