Lemon Poppyseed cakes remind me of my summers spent in Oxford with my then boyfriend, now husband. We would spend hours in Blackwell’s reading books while having coffee and splitting a lemon poppyseed muffin. This is how my love for these citrusy, speckled cakes was born.
A few years later, when I spend a summer in London studying at LSE and my mom was visiting, I introduced her to the deliciousness of lemon poppyseed cakes and she was equally enthused!
Before my visits to the UK, I had never tried the combination of lemon and poppy seeds in a cake. While poppy seed cakes are a very popular Austrian dessert, the addition of poppy seeds to a lemon cake was new to me. Now I even find lemon cakes kind of boring, missing that special crunch of poppy seeds.
Lemon Poppyseed Bundt Cake
Ingredients
For the cake
- 4 eggs separated
- 200 g icing sugar
- zest and juice of one organic lemon
- 260 g all-purpose flour
- 3 tbsp ground poppy seeds
- 2 tsp baking powder
- pinch of salt
- 150 ml heavy cream
- 100 g butter melted
For the glaze
- 100 g icing sugar
- 2 tbsp lemon juice
Instructions
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Preheat oven to 180°C. Grease and flour a ø 24 cm bundt cake pan.
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Beat eggs and sugar for 5 minutes until light and fluffy. Mix in the zest and juice of one lemon.
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Melt the butter and let it cool completely.
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In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt. Mix in the dry ingredients alternating with the heavy cream until just combined. Fold in the cooled, melted butter.
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Pour the batter into the prepared pan and bake for 45 minutes. Let the bundt cool in the pan for 10 minutes before transferring it to a wire rack.
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To make the glaze, stir the sugar and lemon juice until smooth. Drizzle it over the cake.
While I opted to make a Lemon Poppyseed Bundt Cake, you could, of course, make muffins with the batter by adjusting the baking time. If you aren’t a fan of glazes, the cake also tastes amazing with a simple dust of powdered sugar.
Xo Vicki
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