John Myers
Lemon Poppy Seed Cake
The perfect lemon poppy seed cake recipe with a picture and simple step-by-step instructions.
molding
- 225 g Sugar
- 120 g Cream
- 175 g Flour
- 1,25 tsp Baking powder
- 1 pinch Salt
- 75 g Butter
- 1,5 tbsp Poppy seed
- 1 tbsp Fresh lemon zest
- 100 g Powdered sugar
- 2 tbsp Lemon juice
- Preheat the oven to 180 degrees. Line the springform pan with baking paper, butter the edges and sprinkle with semolina. Melt the butter slowly at low temperature.
- Use the flat beater to whip the eggs together with the sugar from the food processor for about 5 minutes until they are creamy and light. Then add the cream and let it whip for another 3 minutes until everything has combined well.
- Mix the flour with the salt and the baking powder well and sift into the egg mixture and then fold in with the kitchen spatula. Now add the lemon zest and the poppy seeds to the liquid butter, mix well and now also use the kitchen spatula to pull it into the dough, then fill it into the springform pan and bake for about 35 – 45 minutes – chopstick test.
- When the cake is ready, let it cool down in the mold for about 10 minutes and then remove it from the mold and place it on a cake plate. Mix the powdered sugar with the lemon juice and pour over the still warm cake and then let it cool down completely.
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