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Lemon poppy seed cake sliced
Moist lemon cake speckled with poppy seeds and topped with mascarpone

Lemon & Poppy Seed Cake

Author: Flavelo
Recipes Cakes and Desserts
The marriage of poppy seed and lemon was made in heaven. The oily, nutty, slightly earthy taste of the poppy is perfectly refreshed and 'opened up' by the acidity of the lemon. This cake is a modernised version of classic Austro-Hungarian baking, where instead of heavy yeast doughs, a lighter batter carries the richness of the poppy seeds.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine Central European / Austro-Hungarian

Ingredients

Equipment Needed

  • Coffee grinder or poppy seed grinder
  • Cake tin (22 cm)
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease the tin. Mix the flour, salt, baking powder, and ground poppy seeds.

Tip: Mix the poppy seeds thoroughly with the flour so they don't clump in the wet batter.
2 ✓

Beat the eggs with the sugar until very fluffy (ribbon stage).

Tip: The air in the egg foam will loosen the heavy poppy seed batter.
3 ✓

Add the lukewarm butter, lemon juice, grated zest, and vanilla. Mix briefly.

Tip: Fat (butter) and acid (lemon) are flavour carriers.
4 ✓

Fold in the poppy seed flour mixture alternately with the milk. Do not overmix!

Tip: Poppy seeds can absorb a lot of liquid; the milk hydrates them.
5 ✓

Bake for 30-35 minutes (skewer test). Allow to cool completely.

Tip: Since the batter is dark, it's hard to see browning. Rely on the skewer test and smell!
6 ✓

Cut the cake in half. Mix the mascarpone with the icing sugar and a little lemon juice, and fill the cake.

Tip: The creaminess of mascarpone counterbalances the gritty texture of poppy seeds.
7 ✓

Decorate with lemon, sprinkle with whole poppy seeds. Chill for 1 hour.

Tip: During resting, the sponge softens from the cream.

Recipe FAQ

The poppy seeds are bitter.
Poppy seeds have a high oil content and go rancid quickly. Always taste before use! Store in the fridge or freezer.
The cake is gritty.
You didn't grind the poppy seeds enough. The cell walls need to break to release the flavour and oil.

Ingredients

  • 250 g Plain flour
  • 180 g Caster sugar
  • 4 whole Eggs
  • 120 g Butter (melted, lukewarm)
  • 100 ml Milk
  • 100 g Ground poppy seeds
  • 50 ml Fresh lemon juice
  • 2 whole Lemons (grated zest)
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 250 g Mascarpone (for filling)
  • 50 g Icing sugar (for filling)