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Lemon cake

Lemon cake

This Lemon cake is bright, tender, and irresistibly fragrant. The batter blends buttery richness with fresh lemon zest and crunchy poppy seeds, then gets its soft, airy texture from folded-in whipped egg whites. Once baked to a light golden finish, the cake is soaked with a warm lemon syrup that infuses every slice with moisture and vibrant citrus flavour. A simple yet elegant bake perfect for tea time or a refreshing dessert.

Prep Icon
Prep
20 min
Bake
30m
Total
50 min
Serving Icon
Serving
6 people
Recipe Type
Cake
Recipe Main Image

Ingredients

85 g butter
235 g flour
245 g sugar
2 tsp baking powder
1.5 lemon zest
1 tsp salt
15 g poppy seeds
3 egg whites
165 ml milk

Syrup:
1 lemon juice
50 g sugar

Instructions

  1. Preheat the oven to 170°C
  2. Blend the butter, sugar, lemon zest, and poppy seeds together.
  3. Add the milk and continue blending.
  4. In a separate bowl, mix the flour, baking powder and salt together.
  5. Combine the 2 mixtures together.
  6. Beat the egg whites until they are stiff. Add the whites to the mixture.
  7. Bake for 30 min .
  8. Boil the lemon juice, sugar and 100 ml of water and reduce by half.
  9. Pour the syrup over the freshly baked cake.

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