Lemon Poppy Seed Cake Recipe
Description
A Lemon Poppy Seed Cake that strikes the perfect balance between tangy lemon and nutty poppy seeds. Moist and rich with a refreshing lemon curd filling and candied lemon peel for extra zing. The addition of a meringue topping makes this cake a showstopper.
Ingredients
For the Lemon Poppy Cake
Butter for greasing (100g, melted)
For the Lemon Curd
For the Candied Lemons
For the Lemon Syrup
For the Meringue (optional topping)
Fresh lemon slices and candied lemon for decoration
Instructions
Video
Prepare the Cake
- Preheat your oven to 175°C (347°F).
- Grease a loaf tin (approx. 8.27x4.80x4.53 inches, 450g) with melted butter and set aside.
- In a mixing bowl, using a paddle attachment, beat together the softened butter and caster sugar for about 5 minutes until the mixture turns light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour and mix until just combined.
- Add the poppy seeds, yogurt, lemon zest, and lemon juice. Mix again until the ingredients are well incorporated.
- Pour the batter into the prepared tin, smooth the top, and bake for about 30 minutes or until a skewer inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Curd:
- In a medium bowl, whisk together the eggs and caster sugar until well combined.
Add the lemon juice and mix.
- Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly, until the temperature reaches 82°C (180°F).
- Remove from the heat and add the soaked gelatin, stirring until dissolved.
- Let the mixture cool to around 38-40°C (100-104°F), then add the butter and blend with a hand blender until smooth.
- Cover the lemon curd with plastic wrap (directly touching the surface) and refrigerate until needed.
Prepare the Candied Lemon:
- Peel the lemons and finely slice the peel into thin strips.
- In a saucepan, combine the water and caster sugar and heat until the sugar dissolves.
- Add the lemon peel and simmer on low heat for about 10 minutes.
- Remove from the heat, transfer the candied peel to a bowl, and let it cool.
Make the Lemon Syrup:
- In a saucepan, combine water, caster sugar, and lemon juice.
- Bring the mixture to a boil, then remove from heat. Set aside to cool.
Assemble the Cake:
- Once the cake has cooled, carefully cut the top off and then slice the cake horizontally in half.
- Brush both cut sides of the cake with the lemon syrup.
- Loosen the lemon curd by stirring, then spread a generous layer of curd onto the bottom half of the cake.
- Place the other half of the cake on top to form a sandwich.
- Refrigerate the assembled cake for about 30 minutes to set.
Optional: Make the Meringue Topping:
- In a medium saucepan, combine the egg whites and caster sugar. Gently heat over low heat, stirring constantly, until the mixture reaches 60°C (140°F).
- Transfer the mixture to a mixing bowl and whisk until stiff peaks form.
- Pipe or spread the meringue onto the top of the cake.
- Decorate with fresh lemon slices and the candied lemon peel.
- Enjoy your delicious Lemon Poppy Seed Cake!
- Perfect for a citrusy treat with a touch of texture from the poppy seeds.
Note
Tips for a Perfect Lemon Poppy Seed Cake
- Storage: Store the cake in an airtight container for up to 3 days. If using meringue, consume it within 24 hours.
- Substitutions: You can replace gelatin with agar-agar in the lemon curd if you prefer a vegetarian option.
- Enhancements: Add a touch of vanilla or orange extract to the cake batter for extra flavour.
- Did you know: That you can blitz some fresh mint and orange zest to the lemon curd for extra amazingness.
