Nigella’s Lemon Poppy Seed Cake is made with butter, sugar, eggs, lemon, poppy seeds, flour, baking powder, and salt creating a savory, zesty treat that’s ready in just one hour!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Lemon Poppy Seed Cake Recipe:
- Bright Lemon Zest: The cake bursts with a citrusy flavor from fresh lemon zest, creating a vibrant, refreshing taste.
- Textural Contrast: Poppy seeds add a delightful crunch to each bite, enhancing the texture and providing a subtle nutty undertone.
- Easy Preparation: With simple steps and common ingredients, this recipe is accessible for both novice and experienced bakers alike.
- Versatile Enjoyment: Perfect for any occasion, from casual gatherings to elegant tea parties, this cake is sure to impress with its flavor and presentation.
âť“ What Is Nigella’s Lemon Poppy Seed Cake Recipe?
Nigella’s Lemon Poppy Seed Cake Recipe features a mixture of unsalted butter, sugar, eggs, lemon zest, poppy seeds, flour, baking powder, and salt, drizzle with lemon-sugar syrup, and garnish with rose petals.
🍋 Nigella Lemon Poppy Seed Cake Ingredients
- 225 grams unsalted butter softened
- 225 grams caster sugar
- 2 medium eggs
- 1 zest of lemon
- 1 tablespoon poppy seeds
- 225 grams of plain flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 juice of lemon
- 85 grams of golden caster sugar
- 1 tablespoon dried culinary rose petals to decorate
🥮 How To Make Nigella Lemon Poppy Seed Cake
- Bring the oven temperature up to 180°C (fan 160°C) on gas. Lightly cream 225g of softened unsalted butter with 225g of caster sugar. Beat in two eggs, one at a time, while gradually blending in the poppy seeds.
- Combine the zest of one lemon with the 225 grams of plain flour, two teaspoons of baking powder, and a pinch of salt, and mix until thoroughly incorporated.
- Spoon the mixture into a greaseproof paper-lined (8 x 21 cm) loaf tin, and use a spoon to level the top.
- Bake for 45 to 50 minutes, or until a thin skewer inserted into the center of the cake comes clean.
- Drizzle the cake with a mixture of one and a half lemons and 85g of caster sugar while it cools in its tin.
- Prick the warm cake all over with a fork or stick, and then pour the drizzle on top. The juice will soak in, and the sugar will turn into a lovely, crunchy topping. Keep in the tin until it’s completely cool.
- Take it out and garnish it with some rose petals before serving.
đź’ Recipe Tips
- Ensure Butter is Softened: Properly softened butter ensures a creamy texture when creamed with sugar, resulting in a lighter, fluffier cake.
- Don’t Overmix: Gently fold in dry ingredients until just combined to avoid overworking the batter, which can lead to a dense cake.
- Drizzle While Warm: Drizzling the lemon-sugar mixture onto the warm cake allows it to soak in, infusing each bite with sweet-tart flavor and creating a crunchy topping.
- Decorate Mindfully: Garnish with dried rose petals for an elegant touch, but ensure they’re culinary-grade and free from any pesticides or contaminants.
🍨 What To Serve With Lemon Poppy Seed Cake?
Serve Lemon Poppy Seed Cake with a cup of fresh Earl Grey tea, a dollop of tangy lemon sorbet, or a scoop of unsalted caramel ice cream.
🎚 How To Store Leftovers Lemon Poppy Seed Cake?
- In The Fridge: Keep leftover lemon poppy seed cake in an airtight container for 3 to 5 days.
- In The Freezer: Wrap leftover lemon poppy seed cake slices tightly in plastic wrap and freeze them in a freezer-safe bag or container for up to 3 months.
🥵 How To Reheat Leftovers Lemon Poppy Seed Cake?
- In The Oven: Preheat the oven to 250°F, then assemble leftover lemon poppy seed cake slice on a baking sheet and heat for 8 to 15 minutes, or until heated through.
- In The Microwave: Arrange leftover lemon poppy seed cake slices on a microwave-safe plate and heat for 30 to 45 seconds, or until warmed.
FAQs
Why is my lemon poppy seed cake dry?
Your lemon poppy seed cake may become dry if overcooked; ensure not to bake longer than required for optimal moisture.
Why did my lemon poppy seed cake crack?
Your lemon poppy seed cake may crack if the inner batter rises, releasing steam through the partially cooked outer layer.
Why would my lemon poppy seed cake sink in the middle?
Your lemon poppy seed cake may sink if the oven door is opened prematurely before the cake has fully set.
How do I know if my lemon poppy seed cake is done baking?
To know if your lemon poppy seed cake is done, insert a skewer; it should come out clean with no wet batter.
Try More Nigella Lawson Recipes:
Nigella Lemon Poppy Seed Cake Nutrition Facts
Amount Per Serving
- Calories 326
- Total Fat 16g
- Saturated Fat 2.5g
- Trans Fat 0g
- Cholesterol 54mg
- Sodium 201mg
- Potassium 73.4mg
- Total Carbohydrates 42g
- Dietary Fiber 0.8g
- Sugars 26g
- Protein 4.5g
Nigella Lemon Poppy Seed Cake
Description
Nigella’s Lemon Poppy Seed Cake is made with butter, sugar, eggs, lemon, poppy seeds, flour, baking powder, and salt creating a savory, zesty treat that’s ready in just one hour!
Ingredients
Instructions
- Bring the oven temperature up to 180°C (fan 160°C) on gas. Lightly cream 225g of softened unsalted butter with 225g of caster sugar. Beat in two eggs, one at a time, while gradually blending in the poppy seeds.
- Combine the zest of one lemon with the 225 grams of plain flour, two teaspoons of baking powder, and a pinch of salt, and mix until thoroughly incorporated.
- Spoon the mixture into a greaseproof paper-lined (8 x 21 cm) loaf tin, and use a spoon to level the top.
- Bake for 45 to 50 minutes, or until a thin skewer inserted into the center of the cake comes clean.
- Drizzle the cake with a mixture of one and a half lemons and 85g of caster sugar while it cools in its tin.
- Prick the warm cake all over with a fork or stick, and then pour the drizzle on top. The juice will soak in, and the sugar will turn into a lovely, crunchy topping. Keep in the tin until it’s completely cool.
- Take it out and garnish it with some rose petals before serving.
Notes
- Ensure Butter is Softened:Â Properly softened butter ensures a creamy texture when creamed with sugar, resulting in a lighter, fluffier cake.
Don’t Overmix: Gently fold in dry ingredients until just combined to avoid overworking the batter, which can lead to a dense cake.
Drizzle While Warm:Â Drizzling the lemon-sugar mixture onto the warm cake allows it to soak in, infusing each bite with sweet-tart flavor and creating a crunchy topping.
Decorate Mindfully: Garnish with dried rose petals for an elegant touch, but ensure they’re culinary-grade and free from any pesticides or contaminants.
Nigella Lemon Poppy Seed Cake