Lemon Poppy Seed Cake

    (14)
    1 day 1 hour 40 minutes

    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.


    15 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (11)

    by
    27

    The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fills the 9x5 loaf tin, so if your oven is unpredictable (like mine), it could be best to use a bundt tin. Otherwise the sides will be drier while the middle is still damp (not moist). I got a more evenly baked and moist cake with a bundt tin. If your poppyseed happens to be the hard kind (like the ones I got), you can soften it by soaking it in warm milk for about an hour. then just tip the drained poppyseeds in the batter after you've beaten in the eggs. Otherwise, WOW! thanks Holly!  -  28 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    14

    Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite cafe. I am thrilled to say it beat all expectations. Everyone who tasted it raved and it vanished in record time. I was concerned at the last stage about the syrup as I expected it to be much thicker. It has the consistency of water (maybe a little thicker) and I thought for sure the cake would be soggy. It wasn't! It was perfect. I suggest poking more holes to the side of the cake than the center as this syrup will moisten up the crust and balance the flavor. You must try this recipe if you like lemony delicious things!  -  02 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    11

    Very good lemon poppy seed cake. I didn't bother with the syrup and opted for icing instead because I baked it in an 8x8 square glass pan. It baked up nice at 350 in a little over an hour. I creamed together 1 c. of salted butter with the sugar and added 3 eggs vs. 5. Since there was no rising agent I added 1 tsp. of baking powder and used 1/2 tsp. of salt. I also added 1/2 cup of lemon juice and didn't use lemon zest. It was delicious. I have to agree with one of the other reviewers - it is much better the next day for some reason.  -  29 Jun 2009  (Review from Allrecipes USA and Canada)

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