Lemon and poppy seed cake, a delicious and fragrant dessert that stays soft for 2-3 days… a very simple lemon dessert to prepare, perfect for breakfast or a snack, along with good tea. You can bake the cake in the classic round mold like I did, or in a loaf pan, bundt pan, or square shape. With the same batter, you can also prepare very soft muffins… try this recipe, it’s really easy and quick!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 355.10 (Kcal)
- Carbohydrates 37.99 (g) of which sugars 19.69 (g)
- Proteins 4.75 (g)
- Fat 21.55 (g) of which saturated 13.19 (g)of which unsaturated 8.22 (g)
- Fibers 0.84 (g)
- Sodium 63.65 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup cornstarch (or potato starch)
- 4 eggs (medium)
- 7/8 cup sugar
- 1 cup butter
- lemon zest
- lemon juice
- 2 tablespoons poppy seeds
- 1 packet baking powder
- 1 pinch salt
- powdered sugar (to taste)
Tools
- Cake Pan 9-10 inches
- Mixer or stand mixer
- Bowl
- Saucepan
- Grater
- Citrus Juicer
Preparation
Melt the butter over low heat in a saucepan, and let it cool.
Separate the yolks from the whites. Beat the yolks with the sugar, using an electric mixer (or a stand mixer).
Add the grated zest of a lemon and its squeezed juice. Mix, then add the melted butter and combine.
Then add the sifted flour and cornstarch, the baking powder, a pinch of salt, and the poppy seeds.
Beat the egg whites until stiff and fold them into the batter without deflating it, moving from the bottom upwards.
Line the cake pan with parchment paper, or butter and flour it. Pour the batter into it and level with a spatula.
Place the cake in a static oven at 338°F and bake for 35-40 minutes. Before turning off, check with a skewer that it’s dry in the center.
The lemon and poppy seed cake is ready, let it cool completely and sprinkle with powdered sugar.
If you prefer, you can cover it with a water glaze and lemon zest. In this case, I recommend turning it upside down so you’ll have a smoother surface.
Tips and Notes
You can slightly increase or decrease the amount of poppy seeds, to taste.
Always use organic lemons or those with an edible peel.
If you want to decorate with glaze, here you will find the doses and the procedure.
Adjust the cooking times and temperature based on the characteristics of your oven.
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