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Saftiger Zitronen Mohnkuchen mit Gelinggarantie

German Lemon Poppy Seed Cake

This recipe for my moist Lemon Poppy Seed Cake is one of my most cherished German cake recipes. You will love this simple and delicious crowd pleaser. 

Course cake, Dessert
Cuisine German
Keyword German Poppy Seed Cake, old-fashioned poppy seed cake, poppy seed bundt cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 portions
Calories 150 kcal
Author Kiki Johnson

Ingredients

  • zest of 1 Lemon
  • 200 g sugar
  • 200 g butter at room temperature
  • 1 tsp vanilla extract
  • 4 eggs at room temperature
  • 300 g AP flour
  • 1 tbsp baking powder 15 g
  • 2 tbsp vodka rum or milk
  • 75 ml lemon juice
  • 200 g ground poppy seeds see notes
  • 2 tbsp sugar

For the glaze

  • 200 g powdered sugar
  • 2 -3 tbsp lemon juice

Instructions

  1. Grate the lemon zest directly into the sugar and rub it into the sugar, using your fingertips, for about 1 or 2 minutes.
  2. Beat the butter and lemon sugar for about 5 minutes until light and fluffy. Stir in the vanilla and beat in 1 egg after the other. Mix baking powder and flour in a bowl and add to the batter, stirring just until the flour is incorporated.
  3. Halve the batter and add vodka, rum or milk to one part. Stir lemon juice, poppy seeds and 2 tbsp of sugar into the other.
  4. Line a bundt pan with butter and flour. Spread light cake batter in the pan. Make a deep groove in the center of the batter by spreading batter up the sides of the pan. Spoon poppyseed batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.
  5. Bake at 150 Celsius convection - 302 F for about 60 Minutes.
  6. Make the glaze by whisking the lemon juice into the powdered sugar.
  7. Spoon a couple of tablespoons of the glaze onto the hot cake as soon as it comes out of the oven.

  8. Let the cake cool in pan, before unmoulding it. Drizzle with the remaining lemon glaze and enjoy.

Recipe Notes

You can get whole poppy seeds and grind them in your food processor.
The cake tastes best after about 2 days, as it needs some time to rest in order to develop its full aroma. Store it in a plastic container at room temperature for up to a week. If you store it in the fridge, it keeps up to 2 weeks.