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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.
Last 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.
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 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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=8 % | 36 g RDI=14 % | 19 g RDI=27 % | 347 kcal RDI=17 % | 1,457 kJ RDI=17 % |
| Whole recipe | 50 g RDI=78 % | 343 g RDI=130 % | 184 g RDI=253 % | 3,236 kcal RDI=162 % | 13,549 kJ RDI=162 % |
How much will it cost?
For 1 cake
3.95 €
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)
Egg
Flour
Caster sugar
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The 2 comments already posted on this recipe
Do you measure the egg with shell?
No, without.