Poppy Seed Cake with Lemon Cream

The perfect dessert for all lemon lovers! This cake is bursting with fresh flavor, perfectly complemented by the soft poppy seed sponge and rich cream glaze. A delightful treat that will impress with its juiciness, freshness, and fun preparation.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 350 g Wheat flour, white, multi-purpose

  • 2.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • pieces Salt, table

  • 2 spoons Spices, poppy

  • 250 g Sugar, white

  • pieces Lemon, fresh, without shell

  • 120 ml Oil, plant, sunflower

  • 120 g Butter, unsalted

  • 4 pieces Egg, fresh

  • pieces Juice, lemon

  • 1 teaspoon Vanilla, extract, natural

  • 120 ml Milk, whole milk

  • 60 g Sour cream

Cream glaze

  • 350 g Cheese, creamy

  • 80 g Butter, unsalted

  • 1.5 teaspoons Vanilla, extract, natural

  • 100 g Powdered sugar

Lemon cream

  • 100 g Sugar, white

  • 3 pieces Egg, egg yolk, fresh

  • 1 teaspoon Koruzni škrob

  • pieces Lemon, fresh, without shell

  • 50 g Butter, unsalted

  • pieces Spices, poppy

Steps

  1. First, prepare the lemon cream. Wash the lemons thoroughly under running water and dry them with paper towels. Finely grate the zest of two lemons, then cut all the lemons in half and squeeze out the juice. For the cream, you will need 60 ml of strained juice.

  2. In a small bowl, whisk together the egg yolks, sugar, and cornstarch with a hand mixer. Once you have a completely smooth mixture, add the lemon juice and grated zest. Place the mixture on the stove and heat over medium heat while stirring until the cream thickens properly - when you run your finger over the spoon or pot, it should leave a visible trace.

  3. Remove the lemon cream from the heat and mix in the cubed butter. If desired, strain it or simply pour it into a clean bowl. Cover it with plastic wrap, touching the surface to prevent a skin from forming, and let the cream cool.

  4. Preheat the oven to 180 degrees Celsius. Grease a rectangular baking pan (approximately 23 x 33 cm) with butter and line it with parchment paper.

  5. Sift the flour, baking powder, and baking soda into a bowl. Add the salt and poppy seeds and mix well. In another bowl, mix the milk and sour cream.

  6. Add the grated lemon zest to the sugar and rub it in well with your fingers. This will release more aroma and flavor from the zest.

  7. In a larger bowl, mix the oil, melted butter, eggs, lemon juice, and vanilla extract. Add half of the dry mixture, and just before the ingredients combine into a uniform mass, pour in the milk and sour cream mixture. Finally, add the remaining dry mixture and mix well to achieve a completely smooth and uniform batter.

  8. Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the baked sponge cool.

  9. Prepare the cream glaze. Mix the cream cheese and butter until smooth. First, mix in the vanilla, then the powdered sugar.

  10. Remove the cooled sponge from the pan and place it on a serving platter. Spread the cream glaze over the top, then dollop the cooled lemon cream on top. You can save a quarter of the cream for later. Gently mix the lemon cream with the cream glaze using a spoon or wooden stick to create a beautiful marbled pattern.

  11. Sprinkle some poppy seeds over the cake, then cut it into slices and serve. When serving, add a bit of the reserved lemon cream if desired.

Nutrition Information (Per 100g)

  • Calories: 354 kcal
  • Fat: 19.31 g
    • Saturated Fat: 10.74 g
  • Carbohydrates: 38.83 g
    • Sugars: 23.49 g
  • Protein: 5.16 g
  • Fiber: 0.62 g