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receta-de-bizcocho-de-limon

Lemon Poppy Seed Cake Recipe

Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Course Afternoon Snack, Dessert
Cuisine French
Servings 12 pieces
CALORIES 310 kcal

Ingredients
  

Sponge Cake

  • 250 grams flour
  • 3 teaspoons baking powder (15 gr)
  • 1 teaspoon baking soda (5 gr)
  • 2 tablespoons lemon peel
  • 60 ml lemon juice
  • 1 pinch salt
  • 170 grams softened butter
  • 200 grams sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 150 ml whole milk
  • 2 tablespoons poppy seeds

Lemon Syrup

  • 60 ml lemon juice
  • 3 tablespoons icing sugar

Lemon Glaze

  • 120 grams icing sugar
  • 1 tablespoons lemon juice
  • 2 teaspoons whole milk

Instructions
 

Sponge Cake

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
  • In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
  • Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
  • Add in vanilla extract and lemon juice and whisk.
  • Now add in the dry ingredients and milk into the mixture as follows: ⅓ flour and stir until integrated; ½ milk and integrate; ⅓ flour and integrate; ½ milk and integrate; ⅓ flour until integrated.
  • Add in poppy seeds and stir with spatula.
  • Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
  • Pour the batter and bake for 50 minutes (without opening the oven door). Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean ... Et voilà! When you take it out of the oven, let it cool on a wire rack; thus, it will be fluffier.
  • So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:

Lemon Syrup

  • Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.

Lemon Glaze

  • Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.

NUTRITION

Calories: 310kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 65mg | Fiber: 2g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg
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