Lemon Poppy Seeds Cake

Index featured lemon poppy seeds cake lemon glaze juicy moist Guglhupf zoner photo studio
AuthorLaura
DifficultyBeginner

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

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Index featured lemon poppy seeds cake lemon glaze juicy moist Guglhupf zoner photo studio
Yields20 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 225 g butter, room temperature
 150 g sugar
 20 g poppy seeds
 2 eggs
 210 g flour
 1 pinch salt
 3 g baking powder
 120 ml milk
 2 drops Lemon Essential Oilonly use pure and certified oils, like doTERRA
 3 tbsp lemon juice
 2 tbsp confectioner's sugar
1

Preheat the oven at 180C. Spray your baking tin with baking spray or use melted butter to cover the borders.

2

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.

3

Add the poppy seeds and combine them.

4

Add the eggs and beat well.

5

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.

6

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.

7

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

 225 g butter, room temperature
 150 g sugar
 20 g poppy seeds
 2 eggs
 210 g flour
 1 pinch salt
 3 g baking powder
 120 ml milk
 2 drops Lemon Essential Oilonly use pure and certified oils, like doTERRA
 3 tbsp lemon juice
 2 tbsp confectioner's sugar

Directions

1

Preheat the oven at 180C. Spray your baking tin with baking spray or use melted butter to cover the borders.

2

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.

3

Add the poppy seeds and combine them.

4

Add the eggs and beat well.

5

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.

6

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.

7

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!

Lemon Poppy Seeds Cake

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