Cakes don’t get much fresher than the lemon variety. This Lemon & Poppy Seed Cake is made in 1-bowl with a basic set of ingredients, plus a really delectable lemon icing to match. Bake into a bundt shape or use a large springform pan for a regular cake, both are equally amazing!
I welcome you to make this cake to commemorate Anzac Day this year and every year, thanks to the beautiful addition of poppy seeds. You can also choose to make yours gluten free or regular using wheat based all purpose flour. I hope you love this cake as much as I do.
Lemon Poppy Seed Cake
- 4 Tbsp salted butter, melted
- 2 1/2 cups gluten free all purpose flour or regular all-purpose flour
- 4 tsp baking powder
- 1 cup caster sugar
- 2 1/2 Tbsp poppy seeds
- 3 heaping Tbsp lemon zest (approx. 2 lemons)
- 4 large eggs, room temperature
- 1/2 cup milk
- 1/2 cup freshly squeezed lemon juice (approx. 2 medium sized lemons)
- 2 tsp vanilla bean extract
- 2 cups icing sugar (confectioners sugar)
- 3-4 Tbsp freshly squeezed lemon juice (approx. 1 large lemon)
Preheat oven to 180ºC (356ºC). Grease and flour a large bundt pan (see notes) or grease and flour a 9” large springform cake pan if not using a bundt. Set aside.
Melt butter first and then set aside to cool slightly.
In a large mixing bowl, or the bowl of an electric stand mixer (if using), combine flour, baking powder, sugar, poppy seeds and lemon zest, mix well.
Add eggs, milk, lemon juice, vanilla and the cooled melted butter.
Beat for 30 seconds on high speed until well combined, scraping down the sides as needed.
Pour into cake pan and smooth out the top with a spatula.
Bake 35-40 minutes or until a skewer inserted into the middle comes out clean. The cake should be set and spring back when gently pressed.
Remove and cool in pan for 10 minutes.
Remove cake from pan and transfer to a wire rack to cool completely.
In a small mixing bowl, add 1 cup icing sugar and 1 tablespoon lemon juice, mix until smooth.
Add remaining cup icing sugar and 2 tablespoons lemon juice, mix until you reach a smooth, pouring icing consistency, adding more lemon juice if needed to thin it out or more icing sugar if needed to thicken it up.
Pour icing over cooled cake and allow to set.
Slice, serve and enjoy!
Store in an airtight container, in the pantry or refrigerated, for 3-4 days.
How to grease and flour your cake pan:
Melt 2 tablespoons butter. Using a pastry brush, dip into melted butter and brush the entire inside cake pan with a thin layer of the butter. Using a tea ball infuser or small sieve, spoon in 2 tablespoons of all purpose flour and dust a light layer of flour over the butter. Shaking out excess flour over your kitchen sink. Don’t forgot to grease and flour the centre pole in your bundt pan!