Lemon and poppy-seed cake

July 1, 2011 (Last Updated: January 11, 2019)
Lemon and poppy-seed cake recipe

We love this lemon and poppy-seed cake recipe! And Buddy Valastro sums up why we love it so much perfectly: “Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.” 

Print Recipe

Lemon and poppy-seed cake

Serves: 1 cake
Cooking Time: 1 hour 20 mins

Ingredients

  • Cake

  • 1 cup self-raising flour
  • 1,5ml (¼ tsp) baking powder
  • 250ml (1 cup) desiccated coconut
  • 190ml (¾ cup) poppy seeds
  • 3 large eggs
  • 320g (1,5 cups) castor sugar
  • 250ml (1 cup) plain yoghurt
  • 125ml (½ cup) oil

  • Icing

  • 200g white chocolate
  • 50g icing sugar
  • 30ml (2 tbsp) milk
  • 15ml (1 tbsp) butter
  • 5ml (1 tsp) vanilla extract
  • 25g poppy seeds, for garnish

Instructions

1

Preheat the oven to 180ºC. Grease a cake tin with a hole in the middle.

2

For the cake, sift the flour and baking powder into a bowl. Add the coconut and poppy seeds.

3

Beat the eggs and sugar together. Add the flour mixture, yoghurt and oil and mix until well combined.

4

Pour the cake mixture into the tin and bake until cooked, about 1 hour.

5

For the icing, melt the chocolate, sugar and milk together in a double boiler. Add the butter and vanilla and stir through

6

Let the cake cool slightly and pour over half the icing. Cool completely and pour over the rest. Sprinkle with the poppy seeds and decorate.

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July 1, 2011 (Last Updated: January 11, 2019) By
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