Lemon Poppy Seed Cake

Lemon Poppy Seed Cake


15 people made this

What makes this lemon poppy seed cake so good is that it is soaked in lemon syrup after baking. It will last a week at room temperature, and it freezes well. It is also very good sliced and toasted.


Serves: 12 

  • 2 1/4 cups (280g) cake flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons lemon zest
  • 4 1/2 tablespoons poppy seeds
  • 1 1/8 cups (250g) white sugar
  • 330g unsalted butter, softened
  • 5 eggs
  • 3/4 cup (185g) white sugar
  • 3/4 cup (185ml) lemon juice

Preparation:25min  ›  Cook:1hour15min  ›  Extra time:1day resting  ›  Ready in:1day2hours40min 

  1. Preheat oven to 180 degrees C. Grease and flour a loaf tin.
  2. Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Stir in the dry ingredients. Pour into the prepared loaf tin.
  3. Bake for 60 to 75 minutes in the preheated oven until a toothpick inserted into the centre comes out clean.
  4. To make the syrup combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil then remove from heat and set aside to cool. When the cake is done place the pan on a wire rack with a baking tray underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
  5. Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled wrap the cake in foil or cling wrap and let it sit for 1 day before serving.

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