As of: March 14, 2024, 4:15 p.m
By: Clara Kistner
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The juicy, airy and fluffy lemon cake with poppy seeds is easy to bake.
Covered with a sweet and sour lemon icing, it will delight every cake lover.
Most sponge cakes are quick and easy to bake.
Last but not least, they impress with their particularly loose texture.
Whether plain, sprinkled with a little powdered sugar or covered with a simple icing - sponge cakes usually taste simply delicious when left alone - you can usually do without any frills.
Light cakes in spring: poppy seeds, lemon, cheese and co.
On sunny spring days, a piece of freshly baked cake can be served with your Sunday afternoon coffee.
During the mild season, it is often a good idea to avoid rich butter or cream.
Instead, light sponge cakes can impress with fresh flavors.
A popular classic is always well received – the sweet and sour lemon cake from the tray.
After you have covered the cake with icing, it can be wonderfully sprinkled with some ground poppy seeds.
(Symbolic image) © Cavan Images/Imago
But even a light cheesecake made from just six ingredients melts in your mouth on warm spring days.
If you want something a little fruitier, we recommend delicious cherry muffins or fluffy blueberry muffins with yogurt.
Ingredients for the juicy lemon poppy seed cake
For about twelve pieces of cake (from a regular Bundt pan) you will need:
250 g flour
180g sugar
100g powdered sugar
250 g butter (soft)
4 eggs (M)
3 lemons (organic)
30 g poppy seeds (ground)
1 packet of vanilla sugar
2 teaspoons of baking soda
pinch of salt
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It's that easy to bake the sweet and sour lemon cake with poppy seeds
While the oven is preheating to 180 degrees top and bottom heat (alternatively 160 degrees fan), beat the butter with the sugar, vanilla sugar and a pinch of salt in a large mixing bowl until creamy.
Wash a lemon thoroughly, carefully rub the peel and squeeze out the juice.
In a separate bowl, mix the flour with the baking powder, the poppy seeds and the lemon zest and then gradually add it to the bowl together with the squeezed lemon juice and stir until smooth to form a lump-free dough.
Now grease your cake pan generously with a little butter.
In the next step, the dough is poured into the greased mold and baked on the middle to lower rack for about 50 to 60 minutes in the preheated oven until golden.
Meanwhile, squeeze the two remaining lemons.
Mix two tablespoons of juice with the powdered sugar until smooth.
Remove the cake from the oven and do the stick test.
Prick the surface of the cake while it is still warm from the oven several times with a wooden skewer and then carefully pour the pure lemon juice over it.
Allow the liquid to absorb briefly before turning the cake out onto a wire rack to cool.
Cover the cold cake with the mixed icing.
Bon appetit!
Tip: After you have covered the cake with icing, it can be wonderfully sprinkled with some ground poppy seeds.