This ultra-soft lemon and poppy seed cake captures the essence of spring in every slice. Merging the zesty brightness of lemon with the subtle crunch of poppy seeds, this cake offers a delightful sensory experience. Its tender crumb, enriched with the creaminess of butter and the aromatic lift of lemon, makes for a perfect dessert or teatime treat. Topped with a vibrant lemon glaze and a sprinkle of lime zest, this cake is not only a feast for the taste buds but also a joy to behold.
Why You'll Love This:
- Bright and Refreshing: The dual infusion of lemon in the cake and the glaze ensures a burst of refreshing citrus flavor.
- Texture Contrast: The softness of the cake paired with the crunch of poppy seeds creates a satisfying texture in every bite.
- Simple Elegance: Though simple to make, this cake boasts an elegant flavor profile and presentation, making it perfect for both everyday and special occasions.
Perfect Occasion:
This lemon and poppy seed cake is a fantastic choice for spring and summer gatherings, brunches, or as an uplifting dessert after a hearty meal. It's especially fitting for occasions that call for a light, refreshing dessert option, such as garden parties, Easter celebrations, or afternoon tea.
Decoration Tips:
- Lemon Glaze: The smooth lemon glaze not only adds a glossy finish but also intensifies the cake's lemony flavor.
- Lime Zest Garnish: A sprinkle of lime zest on top of the glaze provides a pop of color and a hint of tangy contrast.
- Edible Flowers: For an extra touch of elegance, garnish with edible flowers such as pansies or violets that complement the cake's citrus notes.
Ingredients:
- 180g All-purpose flour
- 150g Sugar
- 180g Butter, room temperature
- 3 Eggs
- 2 Small lemons (zest and juice)
- 1 teaspoon Baking soda mixed with 1 teaspoon lemon juice (or one packet of baking powder)
- Poppy seeds, to taste
- 1 packet of Vanilla sugar (optional)
For the Glaze:
- 200g Powdered sugar
- Filtered lemon juice, about 3 tablespoons
- Grated lime zest, for decoration
Instructions:
- Preheat the oven to 180°C (356°F). Line a cake pan with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice. Gradually mix in the flour and baking soda-lemon juice mixture (or baking powder) until just combined. Fold in the poppy seeds and vanilla sugar if using.
- Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before icing. For the glaze, mix the powdered sugar with enough lemon juice to achieve a pourable consistency. Drizzle over the cake and garnish with grated lime zest.
Dive into this delightfully zesty and soft lemon and poppy seed cake, a true celebration of flavors and textures. Enjoy!