German Lemon Poppy Seed Cake
Brighten up your dessert table with this irresistible German Lemon Poppy Seed Cake, a zesty twist on a classic European treat! Bursting with the sunshine flavor of fresh lemons, this tender, buttery cake is speckled with poppy seeds for a delightful crunch in every bite. The secret lies in the perfect balance—fluffy, moist layers infused with lemon zest and juice, paired with a luscious, tangy lemon glaze that seeps into the cake as it sets. Simple to prepare yet elegant enough for any occasion, this refreshing baked good is ideal for afternoon tea, family gatherings, or as a light dessert to cap off any meal. Ready in just over an hour and serving 10 slices of pure citrus bliss, this lemon poppy seed cake is a surefire crowd-pleaser that will have your guests reaching for seconds.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 150 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 3 Large eggs
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice
- 120 milliliters Whole milk
- 150 grams Powdered sugar (for glaze)
- 2 tablespoons Additional lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (22 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until fully combined.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk (beginning and ending with the flour). Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and additional lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
When the cake has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 35.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
