Citrus & Poppyseed Cake Recipe

Name: Citrus & Poppyseed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 grams Poppy seeds; 1/4 cup Milk; 125 grams Butter; 1 tbsp Grated orange rind; 1 tbsp Grated lemon rind; 3 Eggs; 1 cup Self raising flour; 1/2 cup Almond meal; 1/2 cup Sour cream; 1/4 cup Orange juice; 250 grams Cream cheese; 2 tbsp Lemon juice; 80 grams Icing sugar mixture

Servings: persons

40 grams Poppy seeds
1/4 cup Milk
125 grams Butter
1 tbsp Grated orange rind
1 tbsp Grated lemon rind
3 Eggs
1 cup Self raising flour
1/2 cup Almond meal
1/2 cup Sour cream
1/4 cup Orange juice
250 grams Cream cheese
2 tbsp Lemon juice
80 grams Icing sugar mixture

1
Preheat the oven to 160*C.
2
Grease and line the base of a round 20cm cake pan with baking paper.
3
Combine the poppy seeds and milk in a small bowl and set aside for 15 minutes to soak.
4
Use an electric mixer to beat the butter, caster sugar and lemon and orange rind together in a bowl until pale and creamy.
5
Add the eggs, one at a time, beating well between each addition until just combined.
6
Add the combined flours, almond meal, sour cream, orange juice and poppy seed mixture and stir to combine then pour into the prepared pan and smooth the surface.
7
Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean.
8
Remove the pan and allow to cool completely on a wire rack.
9
Beat cream cheeseand icing sugar until light and creamy.
10
Add lemon juice and whisk to combine.
11
Use a serated knife to split the cake in half.
12
Spread half the icing over the middle of cake and sandwich layers together.
13
Spread the rest over the the top.
14
I crushed some toasted crushed almonds over the top of mine.
15
Stick in the fridge to let icing set, slice and serve.
16
Very sweet cake- tastes like cheese cake.
17
Not bad- Enjoy!

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 40 grams Poppy seeds, 1/4 cup Milk, 125 grams Butter, 1 tbsp Grated orange rind, and more.

Yes, Citrus & Poppyseed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Citrus & Poppyseed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions