Recipe of the Week: Lemon & Poppy Seed Cake!

Welcome back to another delicious recipe and a Happy New Year! This week I will be sharing a very special lemon and poppy seed cake recipe with you all. It’s something I have enjoyed baking with my friends over Christmas break. There are different recipes for this cake online, and different variations too, however I used Amber Rose’s recipe from her book Love, Bake, Nourish. It is one of the most beautiful books I have ever come across and I urge you to pick up a copy.

As we are all coming back to uni this coming week, I think this is the perfect recipe to indulge in before stepping back into reality and many of us are still finishing up with deadlines ( which is totally not fair, by the way), and for that, this is the perfect pick me up. So – let’s get started!

The ingredients you need for the cake batter are:

* 180g unsalted butter, softened

* 180g white spelt flour, sifted

* 3 large free-range eggs

* 1 tsp baking powder

* 180g maple syrup or honey

* 85g poppy seeds

The ingredients you need for the frosting are:

* 250g cream cheese or mascarpone

* grated zest and juice from one lemon

* ½ tsp vanilla extract

* 30g maple syrup or honey


Before you begin to prepare the batter, preheat your oven at 180 degrees. Then, in a large bowl add in your butter and whisk until its reached a fluffy texture. To this, add 2-3 tablespoons of flour. The recipe says to add white spelt flour, but you can also use plain flour if you do not have any spelt one on hand. It’s exactly what I did! To the flour and butter mixture add one egg at a time and giving the mixture a good whisk before adding the next egg. Once all 3 eggs have been incorporated into the batter, give it a good mix until everything is combined well and the mixture is nice and fluffy. After this, add in the flour that’s still remaining along with the baking power, maple syrup and poppy seeds. You can even add a little bit of lemon juice to this mixture if you like things citrus-y like I do.

Next, grease your cake tin and pour the batter into it. Bake this for 30-35 minutes. The best way to check if your cake is done is to poke it with a toothpick and if it comes out clean, you’ve got a well-cooked cake. Once it’s baked and you have removed the tin from the oven, let the cake cool for a little bit before removing it from the tin and frosting it.

While you wait for the cake to cool down you can prepare the frosting, which is the best way to kill time waiting for the cake, (I get impatient when cake’s involved!). To make the frosting get another large bowl and the cream cheese, lemon juice and zest, vanilla extract and maple syrup and mix it all together. Then pour it on to your cake and sprinkle on some more lemon zest if you like.

Happy eating!

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