I’m a big fan of easy-peasy lemon cakes and also a big fan of poppy seed cakes – so why not bring the two together? This easy Lemon Poppy Seed Cake is a combination of these great cakes and the result is even better ;P Delicious, moist (!) and one of the best cakes you can bake. Period. Point blank ;P
Lemon pound cakes are something you will find in pretty much every coffee shop. Or at every children’s birthday party, for example. It’s a popular cake for sweet tables and stuff like that. A simple and easy-to-prepare classic. Not all of them are delicious, unfortunately. They can be quite dry sometimes. So dry you have to get a hot tea or coffee along with it or you might choke on the dry cake crumbs ;P
This cake here is delicious and moist – it is almost impossible to turn this cake into a Sahara desert dry cake thanks to the poppy seed filling. Of course, I don’t want to deny anyone the ability to completely mess up a cake and turn it into a brick, but if you stick to the recipe to some extent, it’s actually quite difficult. The poppy seed filling adds a lot of moisture to the batter and gives the cake the texture it needs (and the texture we want).
Saying that… what works for me and many others might not be the case for you – due to unknown circumstances. To make sure your cake turns out great, I got a few tips to (almost) always get great results:
Good quality ingredients are important!
As with all baked goods, the quality of the ingredients is quite important. Not every flour reacts the same way when used in a batter, not every type of fat will give you the same result. I used margarine for this recipe here (I didn’t have any butter in the house), but you can replace that with butter, of course. What I do not recommend for this recipe is using oil as a replacement.
Mix properly. Be gentle when needed!
It’s the same for (almost) all cakes – mix the ingredients until well combined, but never too much. The more you mix the denser the cake will be when baked. You should stop mixing as soon as all dry spots (with flour) are gone. Also – folding in the dry ingredients into the wet ingredients with a spatula is often better than mixing a lot with a whisk…
Which loaf tin should I use?
In most cases, a classic metal loaf tin is perfectly adequate. Metal conducts heat well and should produce good baking results. I have been using a cast iron loaf tin* https://amzn.to/3UjhVUX for years and have always had good results. Similar to my Dutch oven, it is constantly being used in my kitchen ;)
Baking paper or just butter/oil to grease the tin?
I would definitely say both! I always place a strip of baking paper in my loaf tin to cover the base and the long sides of the tin (no need to fold or cut anything to get a box shape) – the short sides are being brushed with butter or sprayed with oil. The baking paper makes it easy to lift the finished cake out of the tin. If the cake gets stuck to the short sides of the loaf tin, simply loosen the cake first with a knife and the lift it up.
How to get the perfect top?
The perfect loaf cake rises nicely and breaks open lengthwise in the middle – this gives it the typical loaf cake shape that is often desired. If you just let the batter do what it wants, it doesn’t always look perfect. However, you can help quite easily to achieve a good result. You either cut into the cake batter with a knife before baking – the batter should not be too soft though, otherwise this won’t work – or you can pipe a thin, long line of soft butter/margarine on top of the batter where you want the cake to tear open during the bake.
The correct baking temperature & baking time.
If you follow the instructions in the recipe, everything should be fine – most recipes are tested several times to get the best results ;P However, not every oven is the same. I can never hurt to place an additional oven thermometer* directly inside the oven to check the temperature (unless you trust your oven 100%). No matter if your oven is old or new – do not skip the test with the wooden skewer. This is the safest way to check if your cake is done or not ;P
FAQs
1. What is the best way to store my loaf cake?
The best way to store a cake is in an airtight container at room temperature or well wrapped, e.g. in aluminum foil.
2. Can I freeze a loaf cake?
Yes, of course, loaf cakes can be frozen without any problems. Cut the cake into slices and wrap each one well. To defrost just take out as many slices as you want and let them come to room temperature.
3. Can I reduce the sugar?
Yes, you can, but this can affect the taste and texture of the cake. I recommend using a sugar substitute such as xylitol* https://amzn.to/4d0oYcc or erythritol* https://amzn.to/3xJwyYu. Be careful though – do not use too much sugar substitute at once or it can cause problems (stomach)!
If you still haven’t had enough of the lemon & poppy seed combination, you should also take a look at these recipes here: my delicious Lemon Poppy Seed Muffins and a different great Lemon Poppy Seed Cake we love to bake here.
INGREDIENTS / ZUTATEN
For the poppy seed filling:
3 fl. oz. (90ml) milk
1/2 tsp. vanilla extract
1.8 oz. (50g) poppy seeds
2 tbsp. sugar
1 tbsp. semolina
For the cake batter:
1 cup (230g) butter or margarine
3/4 cup (150g) sugar (or xylitol)
1/2 tsp. vanilla extract
4 medium eggs
10.6 oz. (300g) spelt flour
4 tsp. baking powder
1/4 tsp. salt
1 organic lemon, zest
1/2 cup (120ml) buttermilk
For the decoration:
1 cup (130g) confectioners’ sugar
1 tbsp. lemon juice
some heavy cream
a few lemon slices
Für die Mohnfüllung:
90ml Milch
1/2 TL Vanille Extrakt
50g Mohn
2 EL Zucker
1 EL Grieß
Für den Teig:
230g Margarine
150g Zucker (oder Xylit)
1/2 TL Vanille Extrakt
4 Eier (M)
300g Dinkelmehl (Type 630)
4 TL Backpulver
1/4 TL Salz
Abrieb von 1 Bio-Zitrone
120ml Buttermilch
Für die Dekoration:
130g Puderzucker
1 EL Zitronensaft
etwas Sahne
einige Zitronenscheiben
DIRECTIONS / ZUBEREITUNG
1. For the filling add milk, vanilla extract, poppy seeds, sugar, and semolina to a small saucepan. Heat up while stirring constantly. Let simmer until the mixture has thickened nicely. Remove from the heat and let cool down.
2. Preheat the oven to 350°F (180°C). Lightly grease a 10×5 inches (25x12cm) loaf pan and line with some baking paper. Set aside.
3. Mix the butter (or margarine), sugar, and vanilla extract in a large bowl until very light and fluffy. Add the eggs, one at a time, and mix well after each addition. Mix the flour with the baking powder, salt, and lemon zest. Add in two batches to the bowl, alternating with the buttermilk. Mix until just combined. Transfer the batter to the prepared loaf pan and smooth out the top.
4. Spoon the poppy seed filling onto the batter, then carefully mix with the batter to create some swirls. Bake the cake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool down for several minutes before removing it from the pan by lifting it out with the baking parchment. Let cool down completely on a wire rack.
5. For the sugar glaze, mix the confectioners’ sugar with lemon juice and some heavy cream until smooth. The mixture should be quite thick. Add a bit more lemon juice or heavy cream, if necessary. Brush the cooled cake with the icing and let dry completely. Decorate the cake with some lemon slices to your liking (pat them dry first with some kitchen paper). Store leftovers in an airtight container at room temperature and eat the cake within 2-3 days.
Note: If you like it a little more lemony, you can add some lemon aroma to the batter as well.
1. Für die Füllung die Milch mit Vanille Extrakt, Mohn, Zucker und Grieß in einen kleinen Topf geben. Unter ständigem Rühren (damit nichts anbrennt) erwärmen. Die Mischung sollte nach ein paar Minuten andicken. Vom Herd nehmen und abkühlen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 25x12cm (10×5 inches) Kastenform leicht einfetten und mit Backpapier auslegen. Zur Seite stellen.
3. Margarine, Zucker und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit Backpulver, Salz und Zitronenabrieb vermischen und dann in zwei Portionen, abwechselnd mit der Buttermilch zur Schüssel dazugeben und nur kurz unterrühren. Den Teig in die vorbereitete Form füllen, glatt streichen.
4. Die Mohnfüllung auf den Teig löffeln, dann vorsichtig unter den Teig mischen und für etwa 60-65 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und in der Form für einige Minuten abkühlen lassen, dann mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
5. Für die Glasur den Puderzucker mit Zitronensaft und Sahne zu einer glatten Masse verrühren. Die Mischung sollte recht dickflüssig sein – ggf. mit etwas mehr Zitronensaft oder Sahne verdünnen. Den abgekühlten Kuchen mit der Glasur bestreichen und antrocknen lassen. Wer mag, kann den Kuchen auch noch mit ein paar Zitronenscheiben dekorieren – diese aber vorab etwas trocken tupfen, damit sie die Glasur nicht auflösen. Reste in einem luftdichten Behälter bei Zimmertemperatur aufbewahren und innerhalb von 2-3 Tagen verzehren.
Hinweis: Wer es etwas zitroniger mag, kann noch etwas Zitronenaroma zum Teig dazugeben.
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Here is a version of the recipe you can print easily.
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Lemon Poppy Seed Cake
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
An absolute classic: Lemon Poppy Seed Cake. Packed with flavors and the perfect texture… a great cake everybody loves ;)
Ingredients
For the poppy seed filling:
3 fl. oz. (90ml) milk
1/2 tsp. vanilla extract
1.8 oz. (50g) poppy seeds
2 tbsp. sugar
1 tbsp. semolina
For the cake batter:
1 cup (230g) butter or margarine
3/4 cup (150g) sugar (or xylitol)
1/2 tsp. vanilla extract
4 medium eggs
10.6 oz. (300g) spelt flour
4 tsp. baking powder
1/4 tsp. salt
1 organic lemon, zest
1/2 cup (120ml) buttermilk
For the decoration:
1 cup (130g) confectioners’ sugar
1 tbsp. lemon juice
some heavy cream
a few lemon slices
Instructions
1. For the filling add milk, vanilla extract, poppy seeds, sugar, and semolina to a small saucepan. Heat up while stirring constantly. Let simmer until the mixture has thickened nicely. Remove from the heat and let cool down.
2. Preheat the oven to 350°F (180°C). Lightly grease a 10×5 inches (25x12cm) loaf pan and line with some baking paper. Set aside.
3. Mix the butter (or margarine), sugar, and vanilla extract in a large bowl until very light and fluffy. Add the eggs, one at a time, and mix well after each addition. Mix the flour with the baking powder, salt, and lemon zest. Add in two batches to the bowl, alternating with the buttermilk. Mix until just combined. Transfer the batter to the prepared loaf pan and smooth out the top.
4. Spoon the poppy seed filling onto the batter, then carefully mix with the batter to create some swirls. Bake the cake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool down for several minutes before removing it from the pan by lifting it out with the baking parchment. Let cool down completely on a wire rack.
5. For the sugar glaze, mix the confectioners’ sugar with lemon juice and some heavy cream until smooth. The mixture should be quite thick. Add a bit more lemon juice or heavy cream, if necessary. Brush the cooled cake with the icing and let dry completely. Decorate the cake with some lemon slices to your liking (pat them dry first with some kitchen paper). Store leftovers in an airtight container at room temperature and eat the cake within 2-3 days.
Notes
If you like it a little more lemony, you can add some lemon aroma to the batter as well.
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Just what I was looking for something simple but moreish