Introduction
The Lemon and Poppy Seed Light Cake is a delightful treat, perfect for tea time or as a dessert. With its fluffy texture, fresh citrus aroma, and the subtle crunch of poppy seeds, this cake strikes a balance between indulgence and lightness.
Originating from the tradition of pairing citrus flavors with baked goods, the combination of lemon and poppy seeds has become a timeless classic in European and American kitchens. What sets this cake apart is its versatility—it’s simple enough for casual gatherings but elegant enough to serve as a refined dessert.
Whether enjoyed plain or with a tangy glaze, this cake is a surefire hit for anyone who loves fresh, zesty flavors.
Ingredients
For the cake:
180 g (1 ½ cups) all-purpose flour
50 g (¼ cup) cornstarch
120 g (½ cup) sugar (brown or white)
3 eggs
100 g (½ cup) plain yogurt (or Greek yogurt)
80 ml (⅓ cup) neutral oil (e.g., canola or sunflower)
Zest of 2 lemons
Juice of 1 lemon
2 tbsp poppy seeds
1 sachet baking powder (approximately 11 g)
A pinch of salt
For the optional glaze:
100 g (1 cup) powdered sugar
2 tbsp lemon juice
Substitutions:
Yogurt: Use plant-based yogurt for a lactose-free option.
Oil: Olive oil (mild) can be used for a richer flavor.
Flour: Swap with gluten-free flour blends for a gluten-free version.
Preparation Instructions
Step 1: Prepare the batter
Preheat your oven to 180°C (350°F). Grease and flour a loaf pan or line it with parchment paper.
In a large bowl, whisk the eggs and sugar together until the mixture is light and slightly frothy.
Add the yogurt, oil, lemon zest, and lemon juice. Whisk until smooth and combined.
Step 2: Incorporate dry ingredients
In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing.
Stir in the poppy seeds until evenly distributed.
Step 3: Bake the cake
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the glaze (optional)
Mix the powdered sugar with the lemon juice until smooth. Adjust the consistency with more sugar or juice as needed.
Once the cake is completely cool, drizzle the glaze over the top. Allow it to set before slicing.
Frequently Asked Questions
1. Can I replace the poppy seeds with something else?
Yes, you can omit them or substitute with chia seeds for a similar crunch and nutritional boost.
2. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze individual slices.
3. Can I reduce the sugar content?
Yes, you can reduce the sugar by 20–30% without compromising the cake’s texture.
4. Can this recipe be made into muffins?
Absolutely! Divide the batter into a muffin tin and bake at 180°C (350°F) for about 20–25 minutes.
5. What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemons are recommended for a more vibrant flavor and the benefit of zest.
Conclusion
The Lemon and Poppy Seed Light Cake is a perfect blend of freshness and indulgence. Its delicate crumb, paired with the tangy lemon glaze or left plain, makes it a versatile treat for any occasion. Simple to prepare and universally appealing, this cake is sure to become a staple in your repertoire.
Try this recipe today and savor the satisfaction of a homemade dessert that’s both elegant and easy to make. With its balance of flavors and textures, it’s guaranteed to brighten your day and delight your guests!