This Lemon Poppy Seed Cake is so easy to make and perfect for those times when your kids want to help you in the kitchen. Almost nothing can go wrong – except of course for the mess… In addition to being super juicy and insanely good, the poppy seeds make it look really pretty and gives it a little bit of crunch.
Decorate the cake with seasonal berries and icing sugar and the cake will look even prettier. If you want to achieve a real wow effect, bake the cake in one of our beautiful baking pans from Nordic Ware. For this one we used the Classic Fluted Loaf Pan 1.4 liters.
![BlissCopenhagen_EasyLemonPoppySeedCake1](https://blisscopenhagen.com/wp-content/uploads/2021/08/BlissCopenhagen_EasyLemonPoppySeedCake1.jpg)
![BlissCopenhagen_EasyLemonPoppySeedCake2](https://blisscopenhagen.com/wp-content/uploads/2021/08/BlissCopenhagen_EasyLemonPoppySeedCake2.jpg)
Recipe
You will need:
• 3 eggs
• 200 ml sugar
• 100 g butter
• 100 ml milk
• Grated lemon zest from 1 large lemon or 2 small
• 300 ml wheat flour
• 2 tsp baking powder
• 1 tbsp vanilla sugar
• 50 ml poppy seed
Decoration:
• Icing sugar, red currants
How to:
- Preheat the oven to 175C / 350 F degrees.
- Lubricate and powder a 1.5 l cake pan evenly with wheat flour.
- Melt the butter and leave to cool.
- Whisk the eggs and sugar fluffy.
- Mix melted butter, milk and lemon zest into the egg batter.
- Mix the dry ingredients well and gently stir it into the batter.
- Pour the batter into the prepared pan.
- Bake in the middle of the oven for about 30 minutes. Check with a skewer/stick that it comes out clean.
- Let cool completely on a wire rack before flipping it onto a serving dish.
- Powder the the cake with icing sugar and decorate with berries.
Tip!
Decorate your cake with lemon glaze instead of icingsugar and fresh berries. Just mix 130 g icing sugar and 30ml lemon juice until smooth and then cover the cake with the glaze.