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
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
Preheat oven to 180°C. Grease and flour a ø 24 cm bundt cake pan.
Beat eggs and sugar for 5 minutes until light and fluffy. Mix in the zest and juice of one lemon.
Melt the butter and let it cool completely.
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.
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.
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.