Savor the delightful tang of this Lemon and Poppy Seed Cake, a refreshing dessert that combines the zestiness of fresh lemons with the subtle crunch of poppy seeds. This cake is light and airy, with a moist crumb, making it perfect for tea time or as a sweet ending to any meal. Topped with a homemade lemon glaze sprinkled with additional poppy seeds, this cake not only tastes divine but also looks beautifully artisanal.
Why You’ll Love This:
The vibrant lemon flavor, enhanced by the lemon zest and juice, provides a bright and refreshing taste, while the poppy seeds add a delightful texture and visual appeal. The cake itself is simple to make yet offers a sophisticated flavor profile. The lemon glaze adds an extra layer of tangy sweetness, making each slice irresistibly moist and delicious.
Perfect Occasion:
This Lemon and Poppy Seed Cake is ideal for spring and summer gatherings, such as garden parties, picnics, or brunches. It’s also a comforting choice for afternoon tea or coffee breaks, providing a zesty lift to your day. This cake can also be a thoughtful homemade gift for friends and family during the holidays or special occasions.
Decoration Tips:
For a stunning presentation, drizzle the lemon glaze over the cake allowing it to naturally drip down the sides. Sprinkle the top with a few more poppy seeds and some freshly grated lemon zest for added color and texture. Serve each slice with a thin lemon wedge or twist for an elegant touch.
Ingredients:
- Zest of 2 lemons
- Juice of 1/2 a lemon
- 80 ml of milk
- 200 grams of sugar
- 3 eggs
- 110 ml of vegetable oil
- 200 grams of all-purpose flour (extra fine 0000)
- 2 teaspoons of baking powder
- 2 generous tablespoons of poppy seeds
For the Glaze:
- Confectioners’ sugar (amount as needed)
- Lemon juice (adjust to desired consistency)
- Extra poppy seeds for sprinkling
Instructions:
- Prepare the Cake:
- Preheat the oven to 180°C (356°F).
- In a large mixing bowl, combine the lemon zest, lemon juice, sugar, eggs, and oil. Whisk together until well blended.
- Gradually mix in the milk.
- Sift the flour and baking powder together and fold into the wet ingredients until just combined.
- Stir in the poppy seeds.
- Pour the batter into a greased or lined 20cm cake pan.
- Bake:
- Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, mix confectioners’ sugar with enough lemon juice to achieve a pourable consistency.
- Stir in some poppy seeds.
- Finish the Cake:
- Drizzle the glaze over the cooled cake.
- Sprinkle with additional poppy seeds and some lemon zest if desired.
Enjoy this delightful Lemon and Poppy Seed Cake, a perfect combination of zesty and sweet flavors that are sure to please any palate!
