Poppy Seed Cake Valmuefrkage
Delightfully tender and bursting with flavor, this Poppy Seed Cake, or Valmuefrkage, is a Scandinavian-inspired dessert that’s sure to impress! Featuring the nutty crunch of poppy seeds, the bright zest of lemon, and the comforting sweetness of vanilla, this cake strikes the perfect balance between subtle elegance and everyday indulgence. The silky batter, enriched with creamy butter and fresh eggs, creates a moist, velvety crumb, while the generous dusting of powdered sugar offers a light, sweet finish. Ready in just over an hour, this cake is perfect for any occasion—from a cozy afternoon tea to a dinner party dessert. Serve it as is, or elevate it with a dollop of whipped cream or a drizzle of tangy lemon glaze for an irresistible treat. Keywords: Poppy Seed Cake, Valmuefrkage, Scandinavian dessert, lemon zest, easy cake recipe.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 120 milliliters Milk
- 75 grams Poppy seeds
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the vanilla extract and one egg at a time, mixing well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour and baking powder.
Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients.
Fold in the poppy seeds and lemon zest gently using a spatula, ensuring an even distribution without overmixing.
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.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving. Optionally, serve with a dollop of whipped cream or a drizzle of lemon glaze for added flavor.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 151 mg | 3% | |
*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.
