I made this cake on Christmas Eve because I didn’t want a heavy cream cake this year as a dessert. There is usually so much food that eating cake afterwards becomes a challenge. I wanted something a bit lighter with a fresh lemony taste and immediately thought about a lemon poppyseed cake.
The dough is basically the same as my Frankfurter Kranz recipe with added lemon and of course poppyseeds. I used a loaf baking pan for it but I am sure it would also look wonderful as a Bundt cake.
250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)
200 g sugar
1/ 2 tsp ground vanilla
zest of 1,5 lemons
juice of 1 lemon
125 g plain flour
125 g potato or corn starch
1/2 tsp baking powder
50 g poppyseeds
For the glaze
100 g powdered sugar
water or lemon juice
elderflower syrup (optional)
sugared flowers or other decoration
Preheat the oven to 180°C, grease the loaf pan and sprinkle with bread crumbs to prevent the cake from sticking to the sides.
Beat the butter with the sugar and the vanilla until it’s white and fluffy. Add the eggs and the lemon zest. Beat until the batter is thick and fluffy.
Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.
Add the lemon juice and mix slowly until everything is smooth, then add the poppyseeds and pour the dough into your baking tin.
Bake for around 60 minutes. If the crust gets too brown, cover the cake with aluminium foil. Let the cake cool down in the baking pan and wait with the glaze until it’s completely cold.
If you want to use elderflower syrup for the glaze, add around two teaspoons to a bowl of powdered sugar and add as much water or lemon juice as needed to make a runny paste. Don’t make it too thin or else it won’t cover the cake but instead run down the sides completely. Decorate with sugared flowers, sprinkles or leave it plain. Enjoy!