A tangy and ultra soft cake: the Lemon poppy seed cake ! A lemon-flavoured cake with a crunchy touch thanks to poppy seeds. Served plain or with its lemon glaze, a real pleasure to enjoy for breakfast or as a snack.
What you will like with this recipe
flavors : this cake is tangy and fresh, a real pleasure to taste. Poppy seeds add a nutty flavor that pairs perfectly with lemon.
Texture : this lemon poppy seed cake is very moist, the poppy seeds add a pleasant light crunch to the taste. The icing added on top is creamy, it hardens as it cools.
Difficulty level : very easy to prepare! It can be done easily with a pastry robot or with a hand mixer.
Choose your ingredients wisely
- lemons : I advise you to use freshly squeezed lemons for the lemon juice (especially not the bottled one). To harvest the zest, I recommend organic lemons instead.
- cream : this is what will add softness to this lemon poppy seed cake. I use liquid cream at 30% mg (do not take light).
- Butter : here we need soft softened butter. To soften it, leave it for about 1 hour at room temperature.
NB: the detailed quantities are given to you in the recipe at the bottom of the page.
How to make this lemon poppy seed cake?
- Sift the dry ingredients to ensure a uniform mixture.
- We cream the butter and the sugar: we want to have a very creamy mixture.
- Add the eggs and then the lemon (zest and juice).
- Then add the dry ingredients and the liquid cream.
- Finally we finish with the poppy seeds.
For the icing, simply mix the 3 ingredients together until you have the ideal consistency to coat it on the lemon poppy seed cake.
My tips for a successful lemon cake
- place all your ingredients at room temperature 1 hour before to start your recipe: this allows you to have a very soft result.
- do not cook more than necessary lemon poppy seed cake: otherwise it will become dry, that would be a shame. The wooden pick test is always a good tip to check the cooking.
- wait for the cake to cool completely before frosting it : it will freeze quickly on the sides of the cake.
How to store your lemon poppy seed cake?
This lemon poppy seed cake can be kept for about 2 days at room temperature (it's better to keep all its softness) or up to 5 days in the refrigerator.
It can also be frozen (before frosting): to do this, wrap it already sliced in cling film then place it in an airtight container. All you have to do is reheat the slices as needed!
Other recipes to try
If you like lemon desserts, then take a look at these other recipes from the blog:
- Lemon poppyseed madeleines
- Lemon ginger meringue tarts
- No-bake lemon cheesecakes
- Lemon meringue log
- Lemon raspberry whipped cream cake
If you make this poppy lemon cake, don't hesitate to rate the recipe and tag @liliebakery on Instagram so I can see your pretty cakes!
Very Soft Lemon Poppyseed Cake
Lemon poppy seed cake
- 240 g flour
- 0,5 cc salt
- 0,25 cc baking soda
- 0,25 cc baking powder
- 130 g softened butter at room temperature
- 195 g classic powdered sugar
- 3 eggs at room temperature
- 2 cs shaved lemon zest or about 2 lemons
- 2 cs squeezed lemon juice
- 150 g whole liquid cream 30% mg at room temperature
- 1,75 cs poppy seeds
Creamy Lemon Frosting
- 120 g icing sugar
- 1 cs squeezed lemon juice
- 3 cs whole liquid cream 30% mg
Lemon poppy seed cake
- Preheat the oven to 175° traditional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to facilitate unmolding.
- Sift the dry ingredients: flour, salt, baking soda and baking powder. Put aside.
- In a food processor or hand mixer, beat the softened butter and sugar until the mixture thickens and is very creamy.
- Add the eggs one at a time, mixing between each and scraping the edges.
- Add the lemon zest and lemon juice then mix to homogenize.
- Add the dry ingredients alternately with the liquid cream. Finish with the dry ingredients (mix just enough, without overdoing it).
- Add the poppy seeds last with a spatula without mixing too much.
- Pour the batter into the mold and bake for 1 hour. Test for doneness with a wooden pick that should come out clean or with a few crumbs. If necessary, add aluminum foil to prevent the top from browning too much.
- Leave to cool in the mold for 10 minutes, then unmold on a wire rack. Then let cool completely.
Creamy Lemon Frosting
- Whisk the icing sugar and lemon juice. Add the cream little by little until you have the right consistency (neither too thick nor too runny).
- Spoon this frosting over the cooled cake. It will harden as it cools.