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.
22K 2 7 3.9
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Last modified on: November 17th 2019

Keywords for this recipe:CakeLemonPoppySeeds
For 1 cake, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
9 min.1 hour45 min.1 hour 54 min.
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Step by step recipe


Stage 1 - 5 min.
Poppy seed and lemon cake : Photo of step #1
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.

Stage 2 - 3 min.
Poppy seed and lemon cake : Photo of step #2
Put 180 g caster sugar and 180 g butter into a mixer bowl.

Start the mixer and beat until evenly mixed.

Stage 3 - 5 min.
Poppy seed and lemon cake : Photo of step #3
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.

Stage 4 - 1 min.
Poppy seed and lemon cake : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
Preheat the oven to 390°F (200°C) and bake the cake for about 40 minutes.

Stage 7
Poppy seed and lemon cake : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,236 Kcal or 13,548 Kj51 gr343 gr184 gr
162 %19 %32 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
348 Kcal or 1,457 Kj5 gr37 gr20 gr
17 %2 %3 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
3,236 Kcal or 13,548 Kj51 gr343 gr184 gr
162 %19 %32 %28 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 cake : 3.91 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Quiche Bretonne, Cashew-nut and Parmesan biscuits, Brioche dough, Small ratatouille with , ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, Buckwheat almond biscuits, Breton sablé biscuit dough, Grapefruit moelleux, Moist chocolate cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried cheese, egg and spinach toastie, Green beans with tomatoes, Endive and beer soup, Scallop and leek pancakes, Spinach on toast with bechamel, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Rum babas, Chouquettes, Peach and verbena feuilleté, Confit of quinces in Macvin, ... All
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Your 2 comments or questions 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)
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