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Lemon Poppy Seed Cake with a sugar, lemon & lavender glazešŸŒ»

Lemon Poppy Seed Cake with a sugar, lemon & lavender glazešŸŒ»

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Serves: 10 inch tin Cooking Time: 1.5 hours


  • *For The Cake*
  • 115 grams of regular butter (at room temperature)
  • 1 cup of castor sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/8th cup lemon juice
  • 1 TBsp lemon zest
  • 1/4th cup poppy seeds
  • 2 cups of flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup of Greek yogurt (you can also hang regular curd to remove the water and use that)
  • *For the glaze*
  • 3/4th cup of icing sugar
  • 1.5 TBsp of lemon juice (To infuse lavender in the glaze you can either soak the lavender in lemon juice for an hour and then strain the juice or add lavender to the sugar and keep it overnight at least, then sift the sugar and use it for the glaze) .



Preheat the oven at 180 C


Cream the butter on low speed in a stand mixer or hand mixer for about 30 seconds


Add sugar and whisk for a minute


Add the eggs one at a time and mix well


Pour in the lemon juice, vanilla extract & lemon zest and give it a nice whisk


Add the poppy seeds and stir them in with a spatula


In a separate bowl mix the dry ingredients(flour, baking soda & baking powder)


To the wet ingredients, add half the dry ingredients and give it a stir


Add one cup of Greek yogurt and stir it in


Add the remaining flour and stir it in ( Lightly stir the batter and avoid over mixing to prevent the cake from cracking on the top)


Grease a 10 x 5 inch loaf tin with butter and flour


Pour in the batter (about 3/4th of the tin)


Put the tin in a preheated oven for about 30-40 minutes or till the stick inserted comes out clean


Add the lemon juice to the icing sugar and give it a nice stir the consistency should be ribbony. Pour it over your cake and sprinkle some edible lavender!

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