Lemon Poppy Seed Cake
A moist and flavorful lemon cake with poppy seeds, adapted from Ottolenghi's 'Sweet' cookbook. The addition of crème double makes it less tart and extra moist.
By Mise En Place Team
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 4
Rating: 4.5/5 (2)
Tags: Cake, Dessert, Cake, Easy
Ingredients
- 3 piece Eggs (size L)
- 250 g Sugar
- 120 g Crème Double
- 75 g Butter
- 10 g Poppy seeds
- 1 tbsp Lemon zest
- 170 g Flour
- 1 tsp Baking powder
- Salt
- 100 g Powdered sugar
- 2 tbsp Lemon juice
Instructions
- 1. Preheat oven to 350°F (180°C) (top and bottom heat).
- 2. Grease a loaf pan with butter and dust with flour.
- 3. Melt the butter in a small saucepan over low heat, then add poppy seeds and lemon zest and set aside.
- 4. Place the eggs and sugar in a bowl and beat with the whisk attachment of a hand mixer until light and fluffy.
- 5. Stir in the crème double for about 2 minutes; the ingredients should combine and the mixture should become really nice and light.
- 6. Sift the flour with salt and baking powder into a bowl, then fold into the egg mixture with a spatula.
- 7. Now also fold in the butter mixture with a spatula, then pour the batter into the pan and bake in the hot oven for about 50 minutes.
- 8. The cake is done when a toothpick inserted into the center comes out clean.
- 9. Remove the cake from the pan and let cool on a wire rack.
- 10. For the glaze, sift the powdered sugar into a bowl. Stir in lemon juice and coat the cake with the glaze.