Poppyseed cake with lemon icing - Recipes

Poppyseed cake with lemon icing

12-14 slices 1 1/2 hours
Poppyseed cake with lemon is a true classic. It is easy to make and the lemon icing makes the poppyseed cake extra sweet and good.
Poppyseed cake with lemon icing
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    Poppyseed cake

    • 125 g butter at room temperature
    • 200 g Dansukker Superfine Sugar
    • 1 tsp Dansukker Vanilla Sugar
    • 3 eggs
    • 210 g plain flour
    • 1 1/2 tsp baking powder
    • 3 tbsp blue poppyseeds
    • 100 ml crème fraîche
    • Juice of 1/2 lemon


    • 120 g Dansukker Icing Sugar
    • Juice of 1/2 lemon


    • Zest of 1 lemon, preferably organic
    • Fresh blueberries

    Preheat oven to 175 °C.

    In a mixing bowl, whisk the butter, sugar and vanilla sugar until fluffy. Whisk in the eggs one at a time.

    Combine the flour, baking powder and poppyseeds in a bowl, and carefully fold into the butter mixture. Stir in the crème fraîche and lemon juice.

    Pour the mixture into a greased and lightly floured 2 litre baking tin. Bake in the lower part of the oven for approx. 50-60 minutes. Test with a wooden skewer.

    Allow to cool. Mix the icing sugar with the lemon and drizzle over the cake. Garnish with finely-grated lemon zest and fresh blueberries.

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