Is there a cake you like a lot? For me, it was this kind of Lemon Poppy Seed Cake for quite some time as a kid. A similar cake to this one was sold at my school and I got it quite often for lunch. So nice. But only if it is not dry… which can happen ;) But not this one here – this one is perfect!
Loaf cakes like this one here are easy to make but can sometimes be quite dry. A chocolate loaf cake, a nut cake or a lemon cake like this one – too dry and it feels like the sand of the Sahara is running down your throat ;) Only a glass of milk can help you in that case. Don’t worry – this one here is nice and moist. Can I say moist? Not dry :P I still chose a slice of that one over any other cake.
If you are baking this cake, make sure you test with a wooden skewer. Starting towards the end of the baking time you should check on a regular basis with a wooden skewer inserted into the center – this way you make sure it’s baked all the way through but not dry.
INGREDIENTS / ZUTATEN
For the batter:
4 medium eggs
3/4 cup (180g) butter, at room temperature
3/4 cup (150g) sugar
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
1 pinch of salt
1 organic lemon, juice & zest
1 tsp. vanilla extract
2 tbsp. ground poppy seeds
For the lemon glaze:
1 cup (130g) confectioners’ sugar
1 -2 tbsp. lemon juice
Für den Teig:
4 Eier (M)
180g weiche Butter
150g Zucker
200g Mehl (Type 405)
1/2 TL Backpulver
1 Prise Salz
1 Bio-Zitrone, Saft & Abrieb
1 TL Vanille Extrakt
2 EL Mohn (gemahlen)
Für die Glasur:
130g Puderzucker
1-2 EL Zitronensaft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until light and fluffy. Add the butter and mix on high until everything looks very creamy (about 3 minutes). Add the lemon juice, lemon zest, poppy seeds, and the vanilla extract and mix until just well combined.
2. In a second bowl mix flour, baking powder, and salt until well combined. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the flour mix to the bowl and mix until just combined. Gently fold in the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. For the glaze add the confectioners’ sugar to a bowl and gradually add the lemon until you get a glaze with a thick consistency. You may not need the entire amount of lemon juice. Pour the glaze over the cake, once it has cooled down completely, and spread evenly.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Eier trennen. In einer Rührschüssel Eigelbe und Zucker verrühren, bis sich eine homogene Masse gebildet hat. Butter dazugeben und so lange aufschlagen, bis die Masse cremig ist (auf höchster Stufe etwa 3 Minuten). Den Zitronensaft- und Abrieb, Mohn und Vanille Extrakt zugeben und kurz verrühren.
2. In einer zweiten Schüssel Mehl, Backpulver und Salz vermischen und beiseite stellen. Das Eiweiß mit einer Prise Salz steifschlagen. Die Mehlmischung zur Buttermasse geben und kurz verrühren, steif geschlagenes Eiweiß nach und nach vorsichtig unterheben. Die Masse in eine gefettete Kastenform geben und für etwa 45-50 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausnehmen, wenn der Zahnstocher sauber herauskommt.
3. Für die Glasur den Puderzucker in einer kleinen Schüssel mit dem Zitronensaft verrühren. Den Saft nach und nach zugeben, bis die Glasur die gewünschte Konsistenz hat – vermutlich ist nicht die komplette Menge des Zitronensafts notwendig. Sobald der Kuchen abgekühlt ist, die Glasur darüber geben und verstreichen.
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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: 00:45
- Cook Time: 00:50
- Total Time: 01:35
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
Description
Delicious Lemon Poppy Seed Loaf Cake – easy to prepare. Family favorite!
Ingredients
For the batter:
4 medium eggs
3/4 cup (180g) butter, at room temperature
3/4 cup (150g) sugar
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
1 pinch of salt
1 organic lemon, juice & zest
1 tsp. vanilla extract
2 tbsp. ground poppy seeds
For the lemon glaze:
1 cup (130g) confectioners’ sugar
1 –2 tbsp. lemon juice
Instructions
1. Preheat the oven to 350°F (180°C). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until light and fluffy. Add the butter and mix on high until everything looks very creamy (about 3 minutes). Add the lemon juice, lemon zest, poppy seeds, and the vanilla extract and mix until just well combined.
2. In a second bowl mix flour, baking powder, and salt until well combined. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the flour mix to the bowl and mix until just combined. Gently fold in the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. For the glaze add the confectioners’ sugar to a bowl and gradually add the lemon until you get a glaze with a thick consistency. You may not need the entire amount of lemon juice. Pour the glaze over the cake, once it has cooled down completely, and spread evenly.
Notes
Enjoy baking!
Nutrition
- Serving Size: 10
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
