Ingredients
Equipment
Method
- Preheat your oven to 180° (350°F)
- Infuse the Sugar: In a bowl, rub together the granulated sugar and vanilla sugar with the lemon zest using your fingertips to release the fragrant oils.
- Whisk to a Foam: In a large mixing bowl, beat the lemon-scented sugar with the eggs and vanilla extract until the mixture is light and foamy (about 4 minutes).
- Mix Wet Ingredients: Add the oil and sour cream (or plain yogurt). Mix until well combined.
- Add Dry Ingredients: Stir in the flour and baking powder just until the flour is fully incorporated. Finally, fold in the whole poppy seeds.
- Pour the batter into the baking tray 27 x 34cm and top with your choice of fruit.
- Baking: Bake until golden brown, about 25–35 minutes. Check it with a toothpick by sticking it into the cake and if it comes out clean with just a few crumbs take it out of the oven.
- Jam: In a pot add in your fruit of choice (I used cherries) with sugar and lemon juice. Let that simmer. While that simmers combine the water with cornstarch to make a slurry and add it to the jam to thicken it up. Simmer for another couple of minutes. Let it cool so it’s not hot and pour onto the cooled cake.
- Lemon glaze (this makes it SUPER sweet, be careful): Combine the powdered sugar and lemon juice. Drizzle over the cake and enjoy ;)
Don't Overmix: When adding the flour, stir only until the white streaks disappear. This keeps the cake light and fluffy rather than dense.
Fruit Tip: If using frozen berries—toss them in a tiny bit of flour before topping the batter to prevent them from sinking to the bottom.
Video
@stellkas_corner Lemon poppy seed & cherry spring cake 🍒🍋🤤 full recipe in my bio! #fyp #quick #simple #viral #spring
♬ Come Back (Buddha Remastered 2001) - The Five Stairsteps
Notes
Nutritional values for one portion:
- Cake
- Cake + jam + glaze