This is THE best recipe for a delicious lemon poppy seeds cake with lemon glaze! Easy and quick, it tastes fantastic and the texture is just right: moist and slightly crunchy
Preheat the oven at 180C. Spray your baking tin with baking spray or use melted butter to cover the borders.
In a large bowl, beat the sugar and the soft butter with a whisk at medium speed for 5 minutes. It should become fluffy and creamy.
Add the poppy seeds and combine them.
Add the eggs and beat well.
Now add the flour, baking powder, and salt a little at a time, alternating with the milk, 2 tablespoons of lemon juice and 2 drops of lemon essential oil (if you do not have one, add 1 tsp of lemon zest). Beat until just combined, do not overbeat.
Pour the batter in the oiled baking form and bake for 30 minutes or until golden brown. Let it cool down 10 minutes before releasing the cake from the form.
Once it has cooled down completely on a wire rack, you can add the lemon glaze. To make it mix one tablespoon of lemon juice with about 3 tablespoons of confectioner's sugar. Add more sugar if it's too runny. Pour over the cake and let the glaze flow down the sides.
Enjoy!
Ingredients
Directions
Preheat the oven at 180C. Spray your baking tin with baking spray or use melted butter to cover the borders.
In a large bowl, beat the sugar and the soft butter with a whisk at medium speed for 5 minutes. It should become fluffy and creamy.
Add the poppy seeds and combine them.
Add the eggs and beat well.
Now add the flour, baking powder, and salt a little at a time, alternating with the milk, 2 tablespoons of lemon juice and 2 drops of lemon essential oil (if you do not have one, add 1 tsp of lemon zest). Beat until just combined, do not overbeat.
Pour the batter in the oiled baking form and bake for 30 minutes or until golden brown. Let it cool down 10 minutes before releasing the cake from the form.
Once it has cooled down completely on a wire rack, you can add the lemon glaze. To make it mix one tablespoon of lemon juice with about 3 tablespoons of confectioner's sugar. Add more sugar if it's too runny. Pour over the cake and let the glaze flow down the sides.
Enjoy!
