Go Back
+ servings
Lemon Poppy Seed Cake
Print

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.
Course Dessert
Cuisine American
Keyword Lemon Poppy Seed Cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 10 servings
Calories 712kcal
Author Catalina Castravet

Ingredients

  • 16 ounces cream cheese softened
  • 3 cups sugar
  • 5 large eggs
  • 4 cups all-purpose flour
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 3.5 ounces poppy seeds

Glaze

  • 1 1/2 cup powdered sugar
  • 2 tablespoon lemon juice

Roasted Berries:

  • 1 tablespoon brown sugar
  • 6 ounces blackberries
  • 6 ounces blueberries
  • 3 tablespoons coconut oil

Optional:

  • Fresh basil leaves for garnish

Instructions

  • Preheat oven to 350F.
  • Grease with butter or baking spray a bundt cake pan and set aside.
  • In the bowl of a stand mixer, beat cream cheese at medium speed until creamy for 5-6 minutes. Gradually add sugar, poppy seeds, lemon zest and lemon juice, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until combined.
  • On low speed, add 2 cups of flour to the mixture, followed by the milk and ending with the remaining 2 cups of flour. Beat on low speed just until fully blended.
  • Transfer the batter to the prepared pan and level the surface with a spatula.
  • Bake 1 hour and 20 minutes or until a long wooden pick inserted into the center comes out clean, start checking for doneness after 60 minutes of baking. If dividing the batter into two smaller baking pans, start checking at the 50 minutes mark. For muffins, check after 25 minutes of baking.
  • Cool in the pan on a wire rack for 15 minutes, remove cake from pan, and cool completely on a wire rack.
  • Add the berries to a small sized baking dish (a pie dish works fine), sprinkle the berries with sugar and coat in coconut oil, gently mix everything to make sure all the berries are covered in coconut oil and sugar. Bake for 15 minutes.
  • Once the cake has cooled, add powdered sugar and lemon juice to a medium bowl and whisk until fully combined and smooth. If the mixture is too thick add 1 teaspoon of milk, the mixture must be thick but still pourable.
  • Pour the cooled glaze over the cake, let it stand for 10 - 15 minutes, top with the roasted berries before serving. Garnish with fresh basil.

Nutrition

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