Lemon Poppyseed Cakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4
  • For the batter:
  • 225g caster sugar
  • 1 organic lemon (zest and juice)
  • 180g all-purpose flour (organic)
  • 3 tbsp poppy seeds
  • 3 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • 250g 300g sour cream (organic) at room temperature
  • 3 large eggs (organic) at room temperature
  • 2 tsp vanilla extract
  • 180g butter, melted (organic)
  • For the icing:
  • 300g icing sugar
  • 5-6 tbsp lemon juice
  1. Preheat oven to 175°C. Grease a pan of 4 mini tiered cakes or 6 mini loaf pans with butter and dust with flour.
  2. Melt the butter and set it aside to cool for a few minutes.
  3. In a large bowl, combine the caster and lemon zest. Add flour, poppy seeds, baking powder, baking soda and salt and stir to combine.
  4. In a bowl of electric mixer, mix sour cream, eggs, vanilla extract, lemon juice and the melted butter until everything is blended. Pour the liquid ingredients over the dry and stir until just combined.
  5. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the baking pan for 10 minutes before removing them.
  6. To make the icing, simply combine the icing sugar and lemon juice in a bowl and stir until smooth. Once the cakes have cooled, cover them with the lemon icing and leave them for half an hour until the icing has set.
Store the cakes in airtight containers for up to 6 days.
Recipe by Bowsessed™ at https://bowsessed.com/lemon-poppyseed-cakes/