It’s been hot for weeks – almost months – now! Something that’s pretty unusual for German summers and I love it!
But when it’s hot outside you don’t feel like eating heavy cakes and sweets. That’s why there is ice-cream … or citrusy and light lemon cakes!
Lemon cakes haven’t been that appealing to me. I’m not sure why, but I would always go for banana bread or an apple pie instead (two of my favorite cakes in the world). But recently I found this recipe for a lemon and poppy seed cake from Ottolenghi. And because I am a huge fan and trust him with everything he is cooking and baking, I gave it a try. This lemon and poppy seed cake is delicious! Or as one of my friends said: “Marion, this is the best cake you’ve ever made.”
The recipe is straightforward and the result is divine. The sugary glaze perfectly balances the sourness of the lemons, and the poppy seeds add some nice crunch. I made some smaller adjustments, reducing the sugar amount slightly and using whole milk instead of cream.
This cake is perfect during the summer months. Or anytime when life gives you lemons … make this lemon and poppy seed cake.
Have fun baking and stay cool!
Other cakes I like to bake when it’s hot outside: Raw raspberry cheesecake, matcha coconut tartlets, or blueberry pecan streusel muffins.
Love,
Marion
Lemon and Poppy Seed Cake
A light and citrusy treat perfect for hot summer months. Recipe from Ottolenghi - with slight adjustments.
Ingredients
- For the cake:
- 75g unsalted butter
- 10g poppy seeds
- Finely grated zest of 3 lemons
- 3 organic free-range eggs
- 200g organic cane sugar
- 120ml whole milk
- 170g all-purpose flour (type 405)
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- For the glaze:
- 100g icing sugar, sifted
- 2 tablespoon lemon juice
Directions
- Step 1 Preheat the oven to 180°C/360°F and line a loaf tin with parchment paper.
- Step 2 Melt the butter in a small saucepan over low heat, add the poppy seeds and lemon zest and set aside to cool slightly.
- Step 3 In a large bowl, using an electric mixer, whisk eggs and sugar on medium-high speed until fluffy and pale (about 2 minutes). Add the milk and whisk for another 2 minutes.
- Step 4 Mix the flour, baking powder and salt, and sift into a bowl. Using a spatula, fold the flour into the egg mixture. Then add the butter, poppy seeds, and lemon zest, and fold in carefully.
- Step 5 Spoon the mixture into the prepared loaf tin and bake for about 40-50 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean.
- Step 6 In the meantime, make the glaze by whisking the icing sugar with the lemon juice in a bowl. As soon as the cake comes out of the oven, pour the glaze over the top. Set aside to cool in the tin for about 30 minutes. Remove the cake from the tin and transfer to a wire rack to cool completely.
