Lemon Poppyseed Cake
A light, moist, and flavorful cake bursting with zesty lemon and a subtle poppyseed crunch. Perfect for afternoon tea, family gatherings, or a casual treat. Easy to make with simple ingredients, this cake can be served plain, dusted with icing sugar, drizzled with a lemon glaze, or paired with fresh berries.
Equipment
- Mixing bowl
- Whisk or electric mixer
- Non-stick baking tray (L 33cm x W 23cm x H 5cm)
- Measuring cups & spoons
- Zester (for lemon zest)
Ingredients
- 225 g margarine/butter
- 1 3/4 cups (438ml) castor sugar
- 4 eggs
- 3/4 cup (188ml) full cream milk
- 1 tbsp vanilla essence
- 1 lemon (zest)
- 2 lemons (juice)
- 2 3/4 cups self-raising flour
- 3 tbsp poppy seeds
Instructions
- Cream the butter, lemon zest, and castor sugar until light and fluffy. Make sure the butter is soft but not melted. Melted butter is too liquid - it won’t trap air when mixed with sugar.
- Add vanilla essence and the eggs, one at a time, beating gently to incorporate. The eggs emulsify with the butter and stretch the air bubbles, making the batter rise slightly and look puffier.
- Fold in the self-raising flour carefully using a spatula. Avoid over-mixing to retain the air in the batter.
- Add the milk and lemon juice, fold gently until just combined.
- Gently fold in the poppy seeds.
- Grease your baking tray with non-stick baking spray or butter and pour in your mixture. Ensure the batter is leveled in your baking tray. Lightly also bang your tray on a surface to get rid of any air bubbles.
- Bake for approximately 40 minutes at 170°C, or until a skewer inserted comes out clean. Oven temperatures may vary. Therefore, keep an eye on the cake after 15- 20 minutes. If the top browns too quickly, reduce the temperature to 150°C for the remaining baking time that is left.
- Allow the cake to cool completely in the tray before sprinkling with icing sugar.
Notes
- Ensure butter is soft, not melted, for proper creaming.
- Fold flour gently to keep the cake light and airy.
- Oven temperatures may vary - keep an eye on the cake after 15- 20 minutes.
- A light tap on the tray before baking helps remove trapped air bubbles.