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.
Spoon a couple of tablespoons of the glaze onto the hot cake as soon as it comes out of the oven.
Let the cake cool in pan, before unmoulding it. Drizzle with the remaining lemon glaze and enjoy.
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.