Baking · Finnish

Lemon poppy seed cake

Name: Lemon poppy seed cake
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 150 g butter, softened; 1.5 dl sugar; 2 organic eggs; 1 tub crème fraîche 150 g · sour cream, 18%; 3 tbsp grated lemon zest; 1 tbsp lemon juice; 2 tbsp poppy seeds; 2.75 dl wheat flour; 1.75 tsp baking powder; 1 tsp vanilla sugar; 2.5 dl powdered sugar; 2 tbsp lemon juice; 2 tbsp lemon zest strips; 1 tsp poppy seeds; (edible flowers)

A fresh lemon poppy seed cake is everyone's favorite. The cake stays moist for several days thanks to the powdered sugar glaze.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Grease a loaf pan (1.5 l). Cut a strip of parchment paper for the bottom of the pan so that the edges hang over. The paper makes it easy to lift the cake out of the pan.
2
Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating vigorously after each addition.
3
Add the crème fraîche, grated lemon zest, juice, and poppy seeds. Sift in the flour and baking powder. Add the vanilla sugar.
4
Mix the batter until smooth and scrape it into the pan. Smooth the surface of the batter.
5
Bake the cake in a 175-degree (C) oven for 50 to 55 minutes, or until a tester inserted comes out clean. Let cool in the pan for 10 minutes, then lift the cake onto a wire rack using the parchment paper to cool completely.
6
Mix the powdered sugar and lemon juice into a thick glaze. Spread the glaze over the cake. Garnish with lemon zest strips, poppy seeds, and edible flowers if desired.