Lemon Poppy Seed Cake with Lemon Royal Icing

Ingredients

• 120 g Unsalted butter (cut into pieces, melted and cooled)
• 150 g Granulated sugar (plus extra for zesting)
• 2 Lemons (organic, untreated) (zested and juiced; zest the lemons over the sugar)
• 3 Large eggs (room temperature)
• 120 ml Heavy cream (crème liquide) (room temperature)
• 60 ml Fresh lemon juice (from the zested lemons)
• 0.25 tsp Salt (fine sea salt)
• 200 g All‑purpose flour (sifted)
• 1 tsp Baking powder (levure chimique)
• 15 g Poppy seeds (about 2 tbsp)
• 150 g Icing (powdered) sugar (for the royal icing)
• 30 ml Lemon juice (for icing) (freshly squeezed)
• 15 ml Heavy cream (for icing) (to adjust icing consistency)
• 1 tsp Olive oil (for the line on the cake before second bake)

Instructions

1. Melt butter

   Place the butter pieces in a microwave‑safe bowl and melt on medium power for about 30‑45 seconds, stopping to stir so it doesn’t overheat. Set aside to cool to room temperature.

   Time: PT1M

2. Zest lemons into sugar

   Using a microplane, zest the two lemons directly over the granulated sugar. Rub the zested sugar between your fingers for 2‑3 minutes until the mixture is fragrant and slightly moist.

   Time: PT5M

3. Whisk eggs

   Add the three eggs to the sugar‑zest mixture and whisk with the electric hand mixer on medium speed until the mixture becomes pale, fluffy, and doubles in volume.

   Time: PT2M

4. Add cream, lemon juice and salt

   Pour in the heavy cream, fresh lemon juice, and the pinch of salt. Mix on low speed just until combined.

   Time: PT1M

5. Incorporate dry ingredients

   Sift the all‑purpose flour together with the baking powder directly over the batter. Fold in with the whisk until the batter is smooth and free of lumps.

   Time: PT2M

6. Add melted butter

   Drizzle the cooled melted butter into the batter and whisk until fully incorporated.

   Time: PT1M

7. Stir in poppy seeds

   Fold the poppy seeds through the batter, distributing them evenly.

   Time: PT1M

8. Chill batter

   Cover the bowl tightly with plastic wrap and refrigerate for 1 hour 30 minutes. This thermal shock helps the cake rise evenly in the oven.

   Time: PT1H30M

9. Preheat oven

   Preheat a conventional oven with fan (convection) to 170 °C.

   Time: PT10M

   Temperature: 170°C

10. First bake

    Butter and flour a 22‑23 cm loaf pan, pour in the chilled batter, and smooth the top. Bake for 10 minutes at 170 °C.

    Time: PT10M

    Temperature: 170°C

11. Create steam vent line

    Using a knife, draw a shallow line lengthwise across the top of the cake. Drizzle the teaspoon of olive oil (or softened butter) along the line. This allows steam to escape and creates a beautiful opening in the centre.

    Time: PT2M

12. Second bake

    Reduce oven temperature to 160 °C and continue baking for 35 minutes, or until a knife inserted in the centre comes out clean but still slightly moist.

    Time: PT35M

    Temperature: 160°C

13. Cool in pan

    Turn off the oven, leave the cake in the pan for 20 minutes to set, then run a thin knife around the edges and invert onto a cooling rack.

    Time: PT20M

14. Prepare lemon royal icing

    In a clean bowl, whisk together the icing sugar, fresh lemon juice, and a splash of heavy cream until the mixture is smooth, glossy, and holds a soft peak. Adjust consistency with a few drops of cream if too thick, or a little more sugar if too runny.

    Time: PT5M

15. Ice the cake

    Place the cooled cake on a wire rack over a tray. Spoon about one‑third of the icing over the top, spreading it evenly. Drizzle the remaining icing in decorative ribbons down the sides of the cake.

    Time: PT5M

16. Set icing

    Allow the iced cake to rest at room temperature for 1 hour 30 minutes so the royal icing hardens slightly.

    Time: PT1H30M

17. Serve

    Slice the cake, garnish with extra lemon zest if desired, and enjoy.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g