GURL!!!! It’s been a hot minute since I posted a cake recipe, or any kind of sweet recipe for that matter!!
The reason………..my Levi jeans. Yes, my jeans. I have this pair of vintage Levis and they normally fit me like a glove. But holy shit, this last while I’ve struggled to get that button closed without cursing like a sailor and I’ve had to curb my enthusiasm for ALL the sweet things, all the good things, all the lush things. Weeks I’ve been at it…….weeks in the desertland of no desserts!!!!! Anyhow, progress is slow but steady and I’m starting to see results, between the eating good, the meal prep and the workouts.
But I couldn’t hold back the craving to bake anymore. I really miss it when I don’t bake, it’s my little outlet and stress-buster. And what better excuse to bake a cake than the birthday of my lovely little friend Kim. Now Kim wouldn’t be one for a heavy, sticky dessert, she’s more of a light and bright cake kinda girl and this Lemon and Poppy Seed cake ticks all those boxes.
It’s a delightful combo of a lemon and poppy seed-flecked sponge, the finest lemon curd and thickly whipped double cream – I mean come on!!!! I love how the sunshine yellow batter is punctured by the dark flecks of poppy seed, it’s a little beaut!
I’ve loaded this recipe with a number of hints and tips to help your cake rise all nice and proud – follow these instructions and you won’t go wrong!
Let’s get into it!
Luscious Lemon Poppy Seed Cake
- 200gms unsalted butter or margarine – room temp
- 200gms caster sugar
- 4 medium eggs – room temp
- 200gms self raising flour
- 1 tsp salt
- Zest of two lemons
- 2tbsp poppy seeds
- 250ml double cream
- 2tbsp icing sugar
- 1tsp vanilla
- 5 tbsp lemon curd
- Heat the oven to 170 degrees fan and grease and line two 8″ cake tins.
- Beat together the butter and sugar until it’s pale and fluffy – it always comes together quicker if you use room temperature butter or margarine. And by room temp I don’t mean melting in any way, I just mean soft……make sense??
- Add in the eggs one at a time, scraping the bowl in between each addition. Again, room temp eggs minimises the chance of the mix curdling.
- Lightly mix in the self raising flour and salt – I do this by hand rather than using a mixer as I do not want to overmix the batter – that will make it dense.
- Add in the lemon zest and poppy seeds and gently combine.
- Pour the mix evenly into your cake tins and smooth the surface.
- I like to create a little dip in the middle of the batter as well, so that the rises more level.
- Place in the oven and bake for 20-24 mins – it really depends on your oven, but check it after 20 – once baked, it should be coming away from the sides of the tin and a skewer inserted into the middle of the cake should come out totally clean. Do not open the oven door before the halfway cooking point – your cake could flop!!
- Take the cakes out of the oven and after 5 mins, turn out onto a wire rack to cool completely.
- Meanwhile, beat together the cream, vanilla and sugar until stiff peaks form.
- Spread the cooled cakes with the lemon curd (I do both cakes) and top with the double cream.
- Decorate as you wish, I like to keep a little cream back and cover the top and sides.