Lemon Poppy Seed Cake

The tiny little oven has already seen countless lemon cakes, but this Lemon Poppy Seed Cake is different. It’s very rare in life to have that very special feeling and know exactly.

Lemon Poppy Seed Cake

Ingredients for Lemon Poppy Seed Cake:

For the batter:
3 eggs
230 g sugar
120 g crème fraîche
75 g butter
15 g poppy seeds
1 tablespoon lemon zest
170 g flour
1 tsp baking powder heaped
1 pinch of salt

For the icing:
100 g icing sugar
2 tbsp lemon juice

Optional for the topping
1 tsp lemon zest
1 tsp lime zest
1 tbsp flaked almonds
1 tsp poppy seeds


Preheat the oven to 350°F top and bottom heat. Line the loaf tin with baking paper. Cut two strips of baking paper of different sizes and place one strip lengthwise in the tin and the other one crosswise. This makes it easy to lift the cake out of the tin later. Melt the butter in a small saucepan on the hob and remove from the heat. Add the poppy seeds and lemon zest and stir briefly.

Beat the eggs with the sugar in a large bowl until light and fluffy. Add the crème fraîche and mix for at least 2 minutes.

Sift the flour, salt and baking powder into the bowl with the egg mixture. Mix just until all the ingredients have combined into a smooth batter. Add the butter mixture and stir in with a pastry spatula. Pour the batter into the tin and bake for 50 minutes on the middle shelf. Tip: Be sure to test with a wooden stick!

Remove the cake from the tin after 5 minutes and leave to cool on a cooling rack. For the icing, put the icing sugar in a small bowl. Stir in the lemon juice and coat the cake with the icing. Sprinkle with lemon and lime zest, flaked almonds and poppy seeds.

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Lemon Poppy Seed Cake
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