While there is no denying that I am a big fan of all things chocolate, I just can’t resist a slice or two of this yummy Lemon and Poppy Seed Cake. This cake is based on my Lemon Butter Cake recipe and simply adds a ¼ of a cup of poppy seeds to the cake mix to create this delicious and light cake.
This cake takes no time at all to make, and the best part of this recipe is that the majority of ingredients are already found in your pantry and fridge. In the past I’ve made lemon cakes which require sour cream or buttermilk, and while they taste amazing, it’s still an extra trip to the shops.
When it comes to icing this Lemon and Poppy Seed cake, you can go with a simple lemon (or plain icing) or if you want to make your cake extra special, I highly recommend icing it with a cream cheese icing – yum!
To Make a Cream Cheese Icing, you will need:
- 250 grams of softened cream cheese
- 100 grams of softened butter
- 1 & ¼ cups icing sugar
- 1 tsp of vanilla extract
How to Make Cream Cheese Icing:
- Place the cream cheese and butter into an electric mixer and beat on a high speed for 3 -4 minutes or until well combined.
- Add the icing sugar and vanilla extract and mix on a low and then medium speed until well combined
This cake can be made either the classic way or using your Thermomix and if you’ve got leftovers (you must have more willpower then me!) you can also store this cake in a freezer safe container (or I also wrap in baking paper and then foil) until needed.
You may also like to check out this collection of easy Lemon recipes and I think you will also love this Lemon and Coconut Blondies Recipe!
Lemon and Poppy Seed Cake
Ingredients
- 125 g of butter – softened
- 1 teaspoon of vanilla extract
- 1 cup of caster sugar
- 3 eggs
- 11/2 cups of plain flour
- ½ teaspoon of baking powder
- ¼ teaspoon of bicarbonate of soda
- ½ cup of milk
- 1 tablespoon of finely grated lemon rind.
- ¼ cup of Poppy Seeds
Instructions
- Line a large loaf tin with baking paper and preheat your oven to 150 degrees.
- In the bowl of an electric mixer, add the butter, vanilla extract, caster sugar, eggs, flour, baking powder, bicarbonate of soda, poppy seeds, milk and lemon rind.
- Mix on a low speed until all the ingredients have combined and then increase to a medium/high speed and mix until the mixture is smooth.
- Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
- Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Once cool, prepare the cream cheese icing by placing 250g of softened cream cheese and 100g of softened butter into an electric mixer and beating for 3 - 4 minutes until well combined. Add 1 ¼ cups of icing sugar and 1 teaspoon of vanilla extract and mix well to combine.
- Use a spatula or a butter knife to then spread the icing over the cake.
Thermomix Lemon and Poppy Seed Cake Instructions
- Line a large loaf tin with baking paper and preheat your oven to 150 degrees.
- Place the softened butter into your Thermomix bowl and mix 2 minutes on speed 3 until it is pale and creamy.
- Once the butter is pale and creamy, add the eggs and mix for 10 seconds on speed 3 to until combined.
- Add the remainder of your ingredients and mix for 15 seconds on speed 4 or until your mixture is smooth.
- Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
- Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Once cool, prepare the cream cheese icing by placing 250g of softened cream cheese and 100g of softened butter into an electric mixer and beating for 3 – 4 minutes until well combined. Add 1 ¼ cups of icing sugar and 1 teaspoon of vanilla extract and mix well to combine.
- Use a spatula or a butter knife to then spread the icing over the cake.
Enjoy!
Jayne
This looks so wonderful Lauren – such a classic combo and love your thermo version as always!
Lauren
Thanks Jayne 🙂
Vicki @ Boiled Eggs & Soldiers
Love this combination. A great one for afternoon tea I think. Thanks so much for sharing it with YWF too.
Lauren
Thanks!
Lyn
Hi Lauren
I dont have a thermomix and am UK based. I have noticed many of your recipies have cup measurements which I am not familiar with. Do you have a conversion chart that i could use. Also what if i want to make the lemon & poppy seed cake conventionally – can you please supply cooking details. Thank you
Lauren
Hi Lyn, thanks for your message. All of my cup/spoon measurements are Australian standard, I regularly use this table to convert them to grams though – http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
You can find the conventional instructions for this recipe in the first recipe box and the theromomix instructions are underneath. I hope you enjoy the cake 🙂
Jessica @ Sweetest Menu
Oooh I love lemon poppyseed cake! Lauren, I can see how fluffy this one is – YUM!
Lauren
It’s one of my favourite combinations!
Lisa @ Chocolate Meets Strawberry
Lemon/poppyseed is the best combination ever! This cake looks light but also luscious at the same time! Love when you can have the best of both worlds 😀
Lauren
It sure is, I can’t stop eating it!
Medeja
Classic combination!
Lauren
Thank you!
Sammie @ The Annoyed Thyroid
I love poppy seeds in cakes (except when they get stuck between my teeth!) I usually always make them in an orange cake, I wonder why I’ve never teamed them up with lemons! This cake looks a cracker!
Lauren
Haha, yes that’s always annoying! You should definitely try lemon and poppy seed, so good!