Lemon Poppy Seed Cake

Catalina Castravet
By Catalina Castravet
Updated:
Published:
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Lemon Poppy Seed Cake is very easy to make, topped with lemon glaze, brown sugar, roasted berries and a few fresh basil leaves.

Making easy, puffy and delicious cakes is our specialty. We enjoy making them rich and tender like our popular Chocolate Banana BreadSkinny Blueberry Banana Bread and Pumpkin Bread.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

I have been making this Lemon Poppy Seed Cake for years. It’s a foolproof recipe, only you have to keep an eye on the baking time. I love poppy seed desserts, they remind me of my childhood. Also, I think the poppy seeds add such a nice crunchiness to silky desserts.

The cake is very simple to make, just a few ingredients. In addition, it is a dense and silky cake, made with cream cheese, so its extra rich. No baking powder is added, to keep the cake denser. The cake is so flavorful, made with fresh lemon zest and lemon juice. When decorated it looks stunning, the simple vanilla glaze is the perfect bed for those roasted berries and the basil leaves add a pop of color and freshness.

Lemon Poppy Seed Cake

How should I store the Lemon Poppy Seed Cake

The cake can be stored wrapped in plastic wrap at room temperature for 4-5 days.

How to make lemon zest

Follow the easy steps below:

  • First, rinse the lemon.
  • Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Next, grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Lastly, rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

Can you freeze the Lemon Poppy Seed Cake

This cake also freezes well. First, cool the cake completely and do not glaze it, if you intend to freeze it. After, fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.

Lemon Poppy Seed Cake

 

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0 from 0 reviews

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is very easy to make topped with lemon glaze, brown sugar, roasted berries and a few fresh basil leaves.

Author: Catalina Castravet Serves: 10 servings
Prep time: 15 minutes Cook time: 1 hour 20 minutes Total time: 1 hr 35 mins

Ingredients

Glaze

Roasted Berries:

Optional:

Instructions

Nutrition information

Calories: 712 Carbohydrates: 126 Protein: 13 Fat: 19 Saturated Fat: 9 Cholesterol: 107 Sodium: 261 Potassium: 409 Fiber: 6 Sugar: 85 Vitamin A: 560 Vitamin C: 7.8 Calcium: 320 Iron: 5
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Bundt Cakes

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Comments

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Sharon @What The Fork

Your photos are really good! This is a recipe that I'd like to try! Thanks for sharing!

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Cathy | Lemon Tree Dwelling

Oooh yum! So many delicious flavors - it looks divine!

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Cookin Canuck

Poppy seed cake is one of my favorites, and I love the lemon and berry twist here!

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