This Lemon and Poppy Seed cake is a delicious addition to afternoon tea! We have a fabulous number of lemon trees at Vineyard Cottages and of course they all ripen around the same time. We zest, juice, peel and dehydrate lots through the winter to save for the summer months. Lemon cake is always a family favourite in our house and this is a great way to use up the pots of yoghurt left over from breakfast.
Felicity O’Driscoll from the brilliant Auckland book store Cook The Books recently posted a fabulous lemon cake recipe on the ever popular Lazy Susan Facebook Page. There are so many varieties and options for great lemon cake but when I first cake to NZ I was introduced to lemon and poppy seed as a combo and I have been in love with this since.
Top tip! If you soak the poppy seeds in milk or lemon juice and water it really brings out the flavour and softens the outer casings. The poppy seeds give a subtle pepper flavour to the cake which may sound weird but it really enhances the flavour of the lemon
| 1/4 cup | Milk |
| 4 Tbsp | Poppy Seeds |
| Rind of 2 | Lemons |
| 200g | Butter |
| 3 | Fresh eggs |
| 3/4 cup | Caster sugar |
| 2 1/4 cups | Plain flour |
| 2 tsp | Baking powder |
| 1/2 cup (125ml) | Sour Cream or yoghurt |
- Preheat oven to 180 degrees. Grease a 25cm ring pan or loaf pan and line the base with paper.
- Soak the poppy seeds in the milk for a min of 10 minutes and up to an hour.
- Beat the softened butter, 3 tablespoon lemon rind and sugar until pale and creamy. Add the eggs, one at a time beating well after each addition.
- Sift the flour and baking powder into another bowl. Add flour to the butter mixture in two batches, along with the sour cream or yoghurt, poppy seeds and milk.
- Spoon the cake mixture into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
- If you want to add an additional lemon zing, while cooking the cake make a lemon syrup. Combining the 1/4 cup of lemon juice, 1/4 cup of sugar and 1/4 cup of water in a saucepan. Stir over a low heat until the sugar has dissolved and simmer for 5 minutes. Add any remaining lemon zest. Spoon the hot syrup over the cake as soon as it comes out of the oven (use a skewer to poke holes for the syrup to soak into). Leave in the pan to cool. This isn’t essential. We love it without syrup, but it does all a little extra to an already delicious cake.
Serving options:
Best served with yoghurt or creme fraiche.
Lovely in the summer with raspberry or strawberry ice cream or mango sorbet.
Makes lovely muffins. Pour half into a lined muffin tin, add a dollop of cream cheese and add the rest of the mix.