Lemon & Poppyseed Cake

Prep:20minCook:45min

Lemon & Poppyseed cake is an absolute must for a baker's repertoire. Always a crowd favourite and perfect for people who don't like anything too sweet. I love this recipe; super versatile; it can be served as is, with a fancy topping or poured into muffin tins. I love making this in summer, topping it with swiss meringue and fresh raspberries.

Updated at: Thu, 17 Aug 2023 02:37:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories368.5 kcal (18%)

Total Fat20.5 g (29%)

Carbs43.8 g (17%)

Sugars27.2 g (30%)

Protein3.7 g (7%)

Sodium283.5 mg (14%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ cupssugar

2eggs

¼ cuplemon juice

2zest of lemons

1 cupoil

½ cupyoghurt

2 cupsself-raising flour

salt

2 Tbsppoppy seeds

Lemon Syrup

½ cuplemon juice

icing sugar

to taste

Instructions

Step 1

Preheat oven to 170℃

Step 2

In a large bowl, whisk together all the ingredients except the flour and poppyseeds.

Step 3

Sift the flour into the wet mixture and whisk until smooth.

Step 4

Fold in the poppy seeds.

Step 5

Pour into a 20cm tin and bake for approximately 45 minutes.

Step 6

Mix together the lemon syrup. When cake has finished cooking, pour the syrup over the hot cake.

Lemon Syrup

Step 7

add in enough icing sugar to achieve your desired sweetness.

Step 8

When cake has finished cooking, pour the syrup over the hot cake.

Meg Says

Step 9

I use a "salad & cooking" oil, as it has a neutral flavour. All ovens are different, 170°C works for me, you may need to adjust yours. This cake shouldn't burn, so if its browning too quickly, turn your heat down slightly. Sometimes I line my tin, sometimes I don't. Depends on the look you are after.A lined tin gives a more rustic appearance. I use the zest of 2 lemons, 1 lemon will also suffice.