Lemon Poppyseed Cake🍋
Description
There’s something about the combo of lemon and poppyseeds that just feels like sunshine. This is the kind of cake you whip up on a slow afternoon when the house smells like warm butter and you’ve got a cup of tea brewing. It’s soft, simple, and not overly sweet—just the kind of treat that disappears quickly. pudding is silky smooth with a dreamy layer of deep golden caramel on top. No oven needed — just steam it and chill. It’s ridiculously easy and always a hit.
Ingredients
Instructions
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Preheat oven to 180°C. Grease and line a small loaf tin or 6-inch round cake tin with baking paper.
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Cream the butter and sugar in a mixing bowl using a hand mixer or stand mixer on medium speed for 3–5 minutes, until the mixture is pale, light, and fluffy. Don’t rush this step—it helps create a soft, tender cake.
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Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don’t worry—it’ll come together once you add the dry ingredients.
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Mix in the vanilla essence and milk. Beat for a a minute until evenly combined.
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Sift in the flour, baking powder, and a pinch of salt. Fold everything together using a spatula or wooden spoon—just until no streaks of flour remain. This should take about 1–2 minutes. Be careful not to overmix, or the cake can turn dense.
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Add lemon zest and poppyseeds. Fold everything together using a spatula or wooden spoon.
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Pour the batter into your prepared tin and smooth the top with a spatula. Give the tin a gentle tap on the counter to pop any large air bubbles.
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Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Start checking at the 30-minute mark, as ovens can vary.
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Cool in the tin for 10 minutes, then carefully lift the cake out and transfer to a wire rack to cool completely—this helps the texture set and keeps the bottom from going soggy.