Lemon Poppy Seed Cake

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: United States
Ingredients: 220 g of flour; 180 g of granulated sugar; 120 g of butter (softened (melted)); 3 eggs; 80 ml of whole milk; 60 ml of lemon juice; 2 lemons ((for the zest)); poppy seeds; 10 g of baking powder; 2 g of salt (fine); 150 g of powdered sugar; 25 ml of lemon juice

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Sweet lemon cake made with all-purpose flour, poppy seeds and butter, topped with a white powdered sugar and lemon glaze. Moist texture, balanced tangy flavor, and it keeps well for several days.

Total time: 1 h
Prep: 15 min
Cook: 45 min
Rest: 30 min
Difficulty: Easy
Per person: €0.65

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Watermelon Feta Salad

15 minEasy

As a main

Shrimp Spaghetti with Garlic and Parsley

25 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

360kcal

Protein6 g7%
Carbs45 g50%
Fat17 g43%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 Soak the poppy seeds in the milk for 10 min before adding them: this keeps them from absorbing moisture from the batter and gives a more tender crumb 🍰

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2-3 months. Wrap tightly in plastic wrap, then place in a freezer bag or container.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge or under a cake dome at room temperature.

Making ahead : Can you make it the day before?

Yes

Ideally. The glaze can be applied just before serving for a better texture.

Reheating : How do you reheat it?

Microwave: Reheat very briefly (10-20 sec) on low power to bring it back to room temperature without drying it out. Oven: a few minutes at 100°C if you want a slightly warm texture.

Variations

Sprinkle lemon zest over the glaze.
Glaze the cake only once it is cold.
Line the pan with parchment paper.

Mistakes to avoid

Glazing a warm cake: let it cool completely.
Adding the butter piping hot: stir it in melted but lukewarm.
Taking it out too soon: a knife should come out clean.

Frequently asked questions

Comment faire un gâteau au citron et au pavot ?

Whisk the eggs and sugar, add the lukewarm melted butter, the milk, and the lemon juice and zest, then the sifted flour, baking powder and salt, fold in the poppy seeds and bake for 45 minutes at 170°C.

Comment faire le glaçage au citron ?

Mix 150 g of powdered sugar with 25 ml of lemon juice until you have a glaze that is fluid but still coats the cake, then pour it over the cooled cake.

Comment savoir si le gâteau est cuit ?

After 45 minutes at 170°C in a conventional (non-fan) oven, a knife inserted into the cake should come out clean. Let it cool for 10 minutes, unmold, then cool completely.

Quand ajouter les graines de pavot ?

Fold the poppy seeds in last with a spatula, once the batter is smooth, before pouring it into the lined pan and smoothing the top.