Lemon & Poppyseed Drizzle Cake
Very easy
Victoire
Victoire

Lemon & Poppyseed Drizzle Cake

Prep Time

2 minutes
Prep time

Cooking

40 minutes
Cook time

Calories

324 cal.
Per serving

Ingredients for 1

Flour (all-purpose)

23 g

Flour (all-purpose)

Egg

3/8

Egg

Sugar (granulated)

13 g

Sugar (granulated)

Butter

15 g

Butter

Baking powder

1/8 sach.

Baking powder

Lemon

1/8

Lemon

Crème fraîche

10 g

Crème fraîche

Poppy seeds

1/4 tbsp

Poppy seeds

Utensils

Oven, Thermomix, Grater, Cake pan

recipe

  • Step 1
    Preheat the oven to 180°C. Prepare the cake batter. In the Thermomix mixing bowl, combine : the softened butter & sugar* for 15 sec / speed 3. *Check out our tips for this step
  • Step 2
    Delicately crack the eggs into the bowl, with the zest of 1 lemon zest, the heavy cream & a pinch of salt. Continue mixing for another 20 sec/ speed 3.
  • Step 3
    In a separate bowl, combine : the flour & baking powder. Incorporate them to the mixing bowl little by little
  • Step 4
    Add the juice of half a lemon & the poppy seeds. Mix for another 10 sec / speed 4, until combined & smooth throughout.
  • Step 5
    Generously grease a loaf tin (we used a 29 x 10 cm dish here) with butter & pour in the cake batter. Bake for 40 min at 180°C.
  • Step 6
    Optional : while the loaf is baking, prepare the icing. Combine : 100g of icing sugar & the juice of half a lemon, until smooth & glossy.
  • Step 7
    Once the loaf is golden, plant the tip of a knife into the center of the loaf. If it comes out clean, the loaf is ready, otherwise, bake it for another 2-3 min. Leave the Lemon & Poppyseed Drizzle Cake to cool before serving. Drizzle the icing on top of the loaf & top it all off with some extra lemon zest or poppy seeds. Enjoy !

Recipe tip

If you wish to reduce sugar quantities, you can remove up to ⅓ of the sugar in this recipe without altering flavor.