It’s Friday, and I think we all deserve a piece of cake going into the weekend, wouldn’t you agree? This lemon poppy-seed cake is another of Jonty’s tasty creations. He has completely mastered the sponge cake, so now he can start to play around with the flavours a bit more.
Lemon and poppy-seed is a classic combination, but we were looking for the perfect union of sweet and tart, with an emphasis on the tart. While we have a bit of a sweet tooth (Jonty is the ring-leader), we don’t like sickly-sweet desserts. A really tart lemon / lime flavour with a dollop of something sweet, is almost perfection to me (maybe that’s why I love our lemon meringue pie so much)! It may have taken a few tries to balance the sweet-tart, but once again, we found something we think is spot-on!
As with all sponge cake recipes, there is an equal ratio of butter, eggs, flour and sugar, making it a really easy recipe to remember and to scale. The add-ins are there when you want to change things up a bit. In this case, we added poppy seeds and lemon juice.
Eaten at room temperature or straight from the fridge (where it turns into a wonderfully dense, almost fudgy cake), this is a perfect spring time treat to enjoy with a good cup of coffee.
It’s also a great reward after a hard day of climbing, or making a van floor, or hoisting a 100-pound awning onto the top of an 11-foot-high van! Really, I guess I’m trying to say that this is a great anytime cake 🙂
Enjoy the weekend!
- 4 eggs + 1 egg yolk (200 g), at room temperature
- 200 g all-purpose flour
- 200 g unsalted butter
- 200 g granulated sugar
- 1 lemon, juiced (plus zest of 2 lemons)
- ¼ cup poppy seeds
- 1 tsp vanilla
- 1 tsp sea salt
- 5 g baking powder (2.5% weight of the flour)
- 1 cup icing sugar
- 1 - 2 tbsp fresh lime juice (~1 or 2 limes, depending on how juicy they are)
- 1 lime, zested
- Pre-heat the oven to 400 F and line only the bottom of a 9-inch square pan with parchment paper, not the sides.
- In a small bowl, melt the butter and allow it to cool slightly. Add the lemon juice and zest.
- In a medium bowl, sift together the flour, baking powder and poppy seeds and set aside.
- In a stand mixer, whisk together the eggs, sugar, vanilla and salt on high speed, until the mixture is pale and fluffy. While the mixer is running on high-speed, add the flour mixture, then the butter mixture. As soon as the last drop of butter has gone in, stop whisking immediately, or else the cake will over-whisk and deflate. If it needs a bit more mixing, use the folding method with a spatula.
- Pour the batter into the prepared baking tin and bake in the oven - 5 minutes at 400 F, then reduce the heat to 350 F and bake for another 30 to 35 minutes, or until the centre feels firm and a cake tester comes out clean.
- Cool in the pan on a cooling rack for 5 minutes, then remove the cake to cool completely on the rack.
- If you are making the icing, mix together the icing sugar, lime juice and lime zest. The mixture will be quite thick. Start with 1 tbsp lime juice and add in ½ tsp increments until you reach your desired consistency. Spread over the slightly-warm cake and allow to cool and harden.