Poppy Seed Lemon Cake Recipe

Name: Poppy Seed Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Poppyseed; 2 cup Flour ( 280 gr); 1/4 cup Olive oil ( 60 gr); 4 large Eggs; 1 tsp Baking powder ( 40 gr); 1/4 tsp Salt; 1 stick Butter ( 125 gr) at room temperature; 2 tbsp Fresh Lemon juice; 1/2 cup Heavy cream ( 120 gr); 2 Lemon zest; 1 cup Sugar ( 200 gr)

Servings: persons

3 tbsp Poppyseed
2 cup Flour ( 280 gr)
1/4 cup Olive oil ( 60 gr)
4 large Eggs
1 tsp Baking powder ( 40 gr)
1/4 tsp Salt
1 stick Butter ( 125 gr) at room temperature
2 tbsp Fresh Lemon juice
1/2 cup Heavy cream ( 120 gr)
2 Lemon zest
1 cup Sugar ( 200 gr)

1
Set your oven on 350F ( 180 C ) Get two mixing bowls.
2
In one of the bowl mix flour , poppyseed ,baking powder and salt.
3
In second bowl mix sugar, butter, and heavy cream.
4
Using electric mixer add egg one of the time,add lemon juice, and olive oil.zest.
5
Transfer this batter into a 30cm x 10cm baking pan , I used loaf pan.
6
Doesn't really matter, (but if your pan is too deep your cake won't be looking good)
7
Cook about 50 minutes .
8
Check after 40 minutes, to see if is cook, put some dry knife into the cake, if the knife come wet, cook more, if is dry it is cooked.
9
Take it out.
10
While is still hot, put some your favorite jelly, I used fig marmalade .

1011

kcal

Calories

Fat

104

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: 3 tbsp Poppyseed, 2 cup Flour ( 280 gr), 1/4 cup Olive oil ( 60 gr), 4 large Eggs, and more.

Yes, Poppy Seed Lemon 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.

Poppy Seed Lemon Cake

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