Nigella Lemon Poppy Seed Cake recipe is a light and moist cake made with all-purpose flour, baking powder, salt, poppy seeds, unsalted butter, granulated sugar, lemon zest, eggs, milk, and fresh lemon juice. This easy British cake recipe takes only 45 minutes to prepare and serves up to 8 people.
Why This Recipe Will Impress Your Guests
- Bright citrusy flavor. This spring and summer cake’s vibrant, tart flavor comes from fresh lemon juice and zest. It’s light compared to chocolate sweets.
- Easy to make. This dish is easy and uses common items. Beginner bakers or anyone who wants a simple dessert can use it.
- Perfect for any occasion. This Lemon Poppy Seed Cake Nigella is perfect for dinner parties, potlucks, or a sweet treat at home. It’ll impress guests and satisfy your sweet taste!
What Is Nigella Lemon Poppy Seed Cake Recipe?
Nigella Lawson’s Lemon Poppy Seed Cake is soft, delicate, and full of acidic lemon and crunchy poppy seeds. All-purpose flour, butter, sugar, eggs, lemon juice, and zest make a zesty flavor. This treat’s tangy lemons and crunchy poppy seeds will delight.
Nigella Lemon Poppy Seed Cake Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
How To Prepare This Delicious Lemon Poppy Seed Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat with butter and flour a 9-inch (23cm) cake pan.
- Whisk together the flour, baking powder, salt, and poppy seeds in a medium basin.
- Cream together the butter, sugar, and lemon zest in a large basin until light and fluffy.
- Beat in the eggs one by one until thoroughly combined.
- Alternating with the milk, add the dry ingredients to the wet ingredients and blend until just combined. Add the lemon juice and stir.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely.
- Serve the cake as-is, with powdered sugar and fresh berries or whipping cream as garnish.
Recipe Tips
- Use Fresh Ingredients. Use fresh lemon juice and zest for optimum flavor and texture. Lemon juice and zest give the cake a vibrant, zesty taste.
- Don’T Overmix The Batter. Overmixing the batter makes a dense, difficult cake. Stop mixing after merely combining. This makes a soft, fluffy cake.
- Make Sure You Grease And Flour Your Cake Pan. Before adding the batter, oil and flour the pan to prevent the cake from sticking. This will assist loosen and form the cake.
- Let The Cake Cool Before Slicing. Before slicing, let the cake cool. This helps the cake set and avoids crumbling.
- Experiment With Different Frostings And Fillings. Lemon Poppy Seed Cake Nigella is excellent on its own, but you can customize it by adding frosting and fillings.
What To Serve With Lemon Poppy Seed Cake?
Lemon Poppy Seed Cake is delicious on its own but can be enhanced with a few delightful accompaniments add some fruity sweetness by serving it with whipped cream, vanilla ice cream, or fresh berries.
How To Store Lemon Poppy Seed Cake?
- In The Fridge. To store Traditional Lemon Poppy Seed Cake Nigella, wrap it tightly in plastic wrap aluminum foil and store it in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days.
- In The Freezer. To freeze Traditional Lemon Poppy Seed Cake Nigella, wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe container or resealable plastic bag and freeze for up to 3 months.
How To Reheat Lemon Poppy Seed Cake?
- In The Microwave. Place a slice of cake on a microwave-safe plate and heat it in the microwave for 10-15 seconds. Be careful not to overheat the cake, as it can become dry and tough.
- In The Oven. Preheat your oven to 350°F (180°C). Wrap the cake in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it’s warmed through.
- Toaster Oven. Preheat your toaster oven to 350°F (180°C). Place a slice of cake on a toaster oven-safe tray and heat it for 5-10 minutes, or until it’s warmed through.
FAQs
How Do I Achieve A Moist Texture In My Lemon Poppy Seed Cake?
Use milk and lemon juice and don’t overbake your Lemon Poppy Seed Cake to keep it moist. Overbaking dries out the cake.
Can I Add Lemon Extract To The Frosting For A Stronger Lemon Flavor?
Yes, you can add lemon extract to the frosting to give it a stronger lemon flavor, start with a little extract and add more to get the desired flavor.
How Do I Know When My Lemon Poppy Seed Cake Is Fully Baked?
To know when your Lemon Poppy Seed Cake is fully baked, insert a toothpick or cake tester into the center of the cake. Uncontaminated cake is ready.
Can I Substitute Honey For Sugar In This Recipe?
Yes, you can substitute honey for sugar in a Lemon Poppy Seed Cake, but keep in mind that honey is sweeter than sugar, so you may need to adjust the amount used.
Try More Nigella Recipes:
Nigella Lemon Poppy Seed Cake Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 18g
- Saturated Fat 10g
- Cholesterol: 95mg
- Sodium: 150mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lemon Poppy Seed Cake
Description
Nigella Lemon Poppy Seed Cake recipe is a light and moist cake made with all-purpose flour, baking powder, salt, poppy seeds, unsalted butter, granulated sugar, lemon zest, eggs, milk, and fresh lemon juice. This easy British cake recipe takes only 45 minutes to prepare and serves up to 8 people.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat with butter and flour a 9-inch (23cm) cake pan.
- Whisk together the flour, baking powder, salt, and poppy seeds in a medium basin.
- Cream together the butter, sugar, and lemon zest in a large basin until light and fluffy.
- Beat in the eggs one by one until thoroughly combined.
- Alternating with the milk, add the dry ingredients to the wet ingredients and blend until just combined.Add the lemon juice and stir.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely.
- Serve the cake as-is, with powdered sugar and fresh berries or whipping cream as garnish.
Notes
- Use Fresh Ingredients. Use fresh lemon juice and zest for optimum flavor and texture. Lemon juice and zest give the cake a vibrant, zesty taste.
- Don’T Overmix The Batter. Overmixing the batter makes a dense, difficult cake. Stop mixing after merely combining. This makes a soft, fluffy cake.
- Make Sure You Grease And Flour Your Cake Pan. Before adding the batter, oil and flour the pan to prevent the cake from sticking. This will assist loosen and form the cake.
- Let The Cake Cool Before Slicing. Before slicing, let the cake cool. This helps the cake set and avoids crumbling.
- Experiment With Different Frostings And Fillings. Lemon Poppy Seed Cake Nigella is excellent on its own, but you can customize it by adding frosting and fillings. For a tasty touch on the basic dish, try cream cheese frosting, lemon curd, or raspberry compote.