Lemon Poppy Seed Cake

Votes: 3

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 715, total fat 31 G., saturated fats 17 G., proteins 8 G., carbohydrates 104 G., fiber 2 G., cholesterol 162 mg, sodium 430 mg, sugar 71 G.

This lemon-poppyseed "Bandt" cake will delight you with its vibrant flavor, thanks to fresh lemon zest and juice, and the nutty note of crunchy poppy seeds. Topped with strawberry glaze, the cake is garnished with yellow and pink sprinkles, hinting at the lemon and strawberry flavors, making it look very festive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon Poppy Seed Cake

250g unsalted butter at room temperature, plus extra for greasing the pan
2.5 cups of premium flour + extra for dusting the pan
1/4 cup poppy seeds
3 tablespoons lemon zest + 1/3 cup freshly squeezed lemon juice
2 tsp. limoncello
4 large eggs, room temperature, beaten
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon coarse salt
0.5 tsp of soda

Strawberry Vanilla Frosting

1 cup powdered sugar
2 tbsp. strawberry jelly or jam
1 tsp vanilla paste or extract
Zest of 1 lemon + 2 tbsp. freshly squeezed lemon juice
Yellow and pink sprinkles

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, lemon zest, limoncello liqueur, poppy

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour a cake tin.
Lemon Poppy Seed Cake:

In a bowl, mix poppy seeds, lemon zest and juice, limoncello and eggs until smooth.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt, and baking soda and mix until smooth. With the mixer running on low speed, gradually add 250g of butter, 1 tablespoon at a time, until the mixture forms pea-sized pieces. Increase the speed to medium and slowly pour in the egg mixture, beating until smooth. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
Pour the batter into the prepared cake pan and smooth the surface. Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a wire rack.
Strawberry Vanilla Frosting:

In a medium bowl, combine powdered sugar, strawberry gelatin, vanilla, and lemon zest and juice until smooth. Drizzle over the cooled cake and top with sprinkles.