Lemon Poppyseed Cake

Lemon Poppyseed Cake


1 person made this

A delicious Lemon and Poppyseed cake with a lemon and sugar syrup. The poppyseeds need to be ground, either in a mill or with a pestle and mortar until they form a slightly textured paste.

Herbie's Spices New South Wales, Australia

Makes: 1 cake

  • 1/3 cup Herbie's Spices Whole Blue Poppy Seeds
  • 125g softened butter
  • 3/4 cup (185g) caster sugar
  • 2 eggs, beaten
  • finely grated rind of 1 lemon
  • 4 tablespoons (80ml) milk
  • 1 1/2 cups (185g) self-raising flour
  • juice of 1 lemon
  • 1 tablespoon sugar

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C, grease and line a rectangular lamington tin.
  2. Grind poppy seeds in a pestle and mortar or in a grinder.
  3. Beat butter and sugar until light and fluffy. Gradually beat in the eggs, then stir in lemon rind.
  4. Fold in the milk and flour alternately, then fold in the poppy seeds.
  5. Spoon the mixture into the tin and level the surface.
  6. Bake for about 45 minutes until well-risen and golden.
  7. Mix the lemon juice and sugar together and pour evenly over the surface of the hot cake, then leave in the tin until completely cooled.
  8. Cut into squares or fingers and sprinkle with a little extra lemon rind before serving.

Cake and dessert

This rich cake can be cut into quite small pieces to serve with coffee or tea, or even served with ice cream as a dessert.

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