Lemon-Poppyseed Cake

Lemon-Poppyseed Cake

For some reason, February seems to make me crave poppyseed cake. Maybe it's the anticipation of spring or vitamin D-depletion. Whatever the cause may be, poppyseed cake satisfies the craving. And if one cake should be not enough, here is the one from last year.

1-2-3 Poppyseed Cake

Source: Delicious Days by Nicole Stich


250 g butter
5 eggs
75 g creme fraiche
200 g sugar
1 lemon
100 g poppyseed
200 g flour
2 Tbsp baking soda


For an optimal result, all ingredients should be at room temperature. Preheat oven to 180 °C. Butter and flour the cake pan. Using an electric mixer, whisk together butter and sugar until creamy. Add the eggs one at a time, keep whisking. Zest the lemon into the bowl with the dough. Add creme fraiche and poppyseed and whisk in. Add flour and baking soda and whisk in.
Transfer dough into the cake pan and bake for 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes, then flip the cake from the pan. Let cool completely, then sprinkle with confectioners' sugar.


Joanne said...

I think living makes me crave poppyseed cake. I've always loved that lemony pound cake flavor with the pearls of poppyseeds. One of my favorites. THis looks incredibly moist and delicius!

mimicooks said...

Both cakes look great but the one from this year looks so tall and pretty, just delicious!!

Elle said...

Something about poppyseeds makes them perfect for baking with, especially a tea cake. This one looks delicious!