Lemon poppyseed cake is rich and moist, fluffy and buttery with a refreshing tang of lemon. The poppy seeds dot the cake beautifully giving it a pleasant nutty taste and an almost indiscernible crunch.
Poppy seeds are used in Central Europe, North America, India etc. but it is not common in Nigeria. It can be found in large supermarkets in Nigeria but an excellent substitute for poppy seeds is sesame seeds (Ridi, Benne seed) which is quite abundant in Nigeria. This cake is so good, if I don’t have poppy seeds, I make it simply as a delicious lemon cake.
The glaze adds an extra punch of lemony goodness to the cake. You can also use lemon curd, lemon buttercream, cream cheese frosting etc.
Click to read Tips for making awesome cakes.
WARNING: Do not eat poppy seeds before a drug test because it can give a false positive reading for opioids.
To make Lemon Poppyseed Cake
Cake ¾ cup milk 6 tablespoons poppy seeds 2¼ cups flour ¼ teaspoon salt 2 teaspoons baking powder ¾ cup butter 1¼ cups sugar 4 eggs 1 teaspoon vanilla essence 1 teaspoon lemon essence 1 tablespoon zest of lemon ¼ cup vegetable oil ¼ cup fresh lemon juice Glaze ¼ cup icing sugar 3 tablespoons fresh lemon juice
Preheat oven to 180°C.
Brush two 8-by-4-inch cake pans with butter or oil and lightly sprinkle with flour.
Warm milk till hand-hot in a small pot or microwave oven, soak poppy seed in it for a minimum of 30 minutes.
In a bowl, mix flour, salt, and baking powder, set aside.
Cream together, butter and sugar in another bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla essence and lemon essence.
Slowly pour in the oil while beating the cake mixture, beat until blended.
Mix in lemon juice and lemon zest.
Fold in the flour mixture, alternating with the milk in three additions, starting and ending with the flour.
Spoon into the prepared pan and smooth the top.
Bake for 1 to 1½ hours, until a skewer inserted into the middle of the cake, comes out clean.
Cool in the pan for 10 minutes, then remove cake from pan and cool completely on a wire rack.
To make the glaze for Lemon Poppyseed Cake
Mix icing sugar and lemon juice in a small pot, set over medium heat, until sugar dissolves completely.
Pour all over the cake until it is all absorbed.
Wrap and keep for a few hours or overnight, before serving.
Note
- Do not over mix the batter.
- To store, wrap in aluminium foil, the cake can last for 1 week in the fridge. It also freezes well for 2 months.
WARNING: Do not eat poppy seeds before a drug test because it can give a false positive reading for opioids.
If you enjoyed my Lemon poppyseed cake, Lemon cake, you will also enjoy my Easy Poundcake, Red velvet cake, Sugar cookies and Sesame seed muffins
Lemon poppyseed cake
Ingredients
Cake
- ¾ cup milk
- 6 tablespoons poppy seeds
- 2¼ cups flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup butter
- 1¼ cups sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon lemon essence
- 1 tablespoon zest of lemon
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
Glaze
- ¼ cup icing sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 180°C.
- Brush two 8-by-4-inch cake pans with butter or oil and lightly sprinkle with flour.
- Warm milk till hand-hot in a small pot or microwave oven, soak poppy seed in it for a minimum of 30 minutes.
- In a bowl, sift and mix flour, salt, and baking powder, set aside.
- Cream together, butter and sugar in another bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla essence and lemon essence.
- Slowly pour in the oil while beating the cake mixture, beat until blended.
- Mix in lemon juice and lemon zest.
- Fold in the flour mixture, alternating with the milk in three additions, starting and ending with the flour.
- Spoon into the prepared pan and smooth the top.
- Bake for 1 to 1½ hours, until a skewer inserted into the middle of the cake, comes out clean.
- Cool in the pan for 10 minutes, then remove cake from pan and cool completely on a wire rack.
To make the glaze for Lemon Poppyseed Cake
- Mix icing sugar and lemon juice in a small pot, set over medium heat, until sugar dissolves completely.
- Pour all over the cake until it is all absorbed.
- Wrap and keep for a few hours or overnight, before serving.
Notes
- Do not over mix the batter.
- To store, wrap in aluminium foil, the cake can last for 1 week in the fridge.
- It also freezes well for 2 months.
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food...
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