Lemon and Poppy Seed Cake Recipe

Name: Lemon and Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 3 cups sugar; 5 lemons, juice and zest of; 2 cups natural yogurt; 2 cups baking oil; 4 cups flour; 4 teaspoons baking powder; 1 pinch salt; 4 tablespoons poppy seeds; ¾ cup sugar; 14 lemon juice

Servings: persons

4 eggs
3 cups sugar
5 lemons, juice and zest of
2 cups natural yogurt
2 cups baking oil
4 cups flour
4 teaspoons baking powder
1 pinch salt
4 tablespoons poppy seeds
¾ cup sugar
14 lemon juice

1
Beat eggs and sugar until creamy.
2
Add lemon rind and juice, yogurt.
3
Stir.
4
Slowly pour in oil while beating.
5
Add flour, BP, poppy seeds and a pinch of salt.Beat slowly.
6
Pour into 2 medium cake tins that have been greased with oil or butter.
7
Bake at 160 degrees Celsius for 1 hour or until skewer inserted into centre comes out clean.
8
Remove from oven pour over hot syrup, put back in oven for a further 2 minutes.
9
Remove from oven, cool, serve with yoghurt.
10
SYRUP.
11
Heat sugar and lemon juice in small pot until sugar has dissolved and consistency becomes 'syrupy'.
12
Pour hot over hot cake straight from the oven before replacing cake in oven for a further 2 minutes.

2579

kcal

Calories

135

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 eggs, 3 cups sugar, 5 lemons, juice and zest of, 2 cups natural yogurt, and more.

Yes, Lemon and Poppy Seed 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.

Lemon and Poppy Seed Cake

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