My Favourite Cakes
I love cooking with poppy seeds. They are an oil seed harvested from the opium poppy (Papaver somniferum). Poppy seeds are used, whole or ground, as an ingredient in many foods, and they are also pressed to yield poppy seed oil. The seeds are very light. It takes 3,300 poppy seeds to make up a gram, and between 1 and 2 million seeds to make up a pound.
Poppy seeds are widely used as a spice or as a garnish in baked goods, such as muffins, bagels, sponge cakes and breads of all shapes and sizes. Poppy seeds are also highly nutritious. They are high in fats, carbohydrates and proteins. Thy also have a lot of iron and trace minerals like magnesium, manganese, calcium, phosphorus and potassium. I hope you’ll love this cake the way I did!
Always remember to assemble all ingredients before you start. Makes everything go faster.
Combine poppy seeds and milk in a bowl. Leave to stand for 1 hour before using.
Combine butter, essence, sugar, eggs, lemon rind (zest) and poppy seed mixture. Then add the sifted flour, and give it a quick stir to combine all ingredients. Using an electric mixer, beat on low speed until the mixture is combined. Continue beating on medium speed for about three minutes or until colour changes.
Gently fold in the blueberries
Pour mixture into prepared tin (pan) bake at 360°F (180°C) for about 1 hour 20 minutes or until a skewer inserted in the centre of the cake come out clean
Let the cake stand for at least five minutes before transferring onto a wire rack to cool
Slice the cake and enjoy
I really liked the cake because it’s very easy to prepare, I’m kinda lazy.
I ate three slices in one sitting
Lemon Poppy Seed Cake with Blueberries
Preparation time: 15 minutes, and 1 hour standing time; Baking time: 1 hour 20 minutes; Makes: 8-10 slices
Ingredients
- 300g (2½ cups, 10½oz) all-purpose flour
- 2½ teaspoons baking powder.
- 50g (⅓ cup, 2oz) poppy seeds
- 180ml (¾ cup) milk
- 185g (¾ cup, 6½oz, 1.6 stick) butter
- 2 teaspoons vanilla essence
- 250g (1¼ cup, 9oz) castor sugar
- 3 large eggs
- rind (zest) of 1 lemon (you can also use lime)
- 170g (6oz) package blueberries
Instructions
- Preheat oven to 360°F (180°C). Grease and flour a 14cm x 24cm (5.5” x 9.5”) loaf pan. Sift the flour and baking powder and set aside
- Combine poppy seeds and milk in a bowl, stand 1 hour.
- Combine butter, essence, sugar, eggs, lemon rind (zest) and poppy seed mixture. Then add the sifted flour, and give it a quick stir to combine all ingredients. Using an electric mixer, beat on low speed until the mixture is combined. Continue beating on medium speed for about three minutes or until colour changes.
- Gently fold in the blueberries and pour into prepared pan. Bake for about 1 hour and 20 minutes. Stand 5 minutes before turning on wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 360°F (180°C) for 80 minutes.
- Last Updated: September 15, 2018
myfavouritepastime.com
My Favourite Pastime 
I hope you enjoyed it!
Best wishes
Liz
This looks so delicious. I’m inclined to try it especially coz you said it’s pretty easy 😉 the poppy seeds must have given an interesting texture to it.
I love the taste of poppy seeds. There are nutty and crunchy and with a tinge of blueberry…so good. Thanks for visiting again!
Liz
Yes I love poppy seeds too..however I have only tried the bagels with poppy seeds. Never tried in a cake before. But I’m sure I will love it.
You should try making the poppy sed cake. It’s so easy to make. It tastes great too!
Liz
I’m definitely gonna give it a try …thanks for sharing 😊👍🏼
Thanks, Gretchen.
Another of my favorites, lemon and poppyseed! Pinned! In addition to the blackberries I’ll be blueberry picking this weekend. What better excuse to make a cake?!
Hey I have enjoyed looking at pictures on your blog. Did you buy a new Camera? or is it that photography skills have grown? The garden looks heavenly. Every time I look at peoples’ gardens I always wish I had one too! Have a lovely weekend!
Liz
I would like to think my photography skills have grown! It is also a factor of how rushed I am. It is a never ending juggling act as I. Sure you well know!
They have certainly grown for the best. I admire your strength and determination. keep on keeping on. One day you’ll look and back and wonder what a great job you did. Take care and have a wonderful weekend. Ours here, is full of rain. It has been raining since yesterday. Good for my little patch of grass!!! Best wishes!
Liz
Made this cake earlier this week and we all LOVE it! I put more blueberries in because we had so many and it was fantastic. Thanks for another delicious recipe.
Omg thanks so much for making and loving the cake. I am terribly sorry-I took so long to respond. I should make a poppy seed soon. I love the nutty taste and crunch. Have the best of this week!
Liz
Oh Yeah – I could see myself eating three slices ‘in one go’, just like you did. I always LOVE your recipes. Or course, I’m saving it on Pinterest but I’m also going to print it out so I can make it this week !! ; o )
Hey how have you been, Cecile, my dear!!!! Thanks for ALWAYS loving my recipes. I love your yellow corner too!!!! Thanks for pinning,you are such a great friend. Have a wonderful day and let me take a glimpse of the yellow house…now
Liz