Easter cake
Instructions
Tips
Poppy seeds give the cake a little crunch, but if you want a softer texture, you can soak them in water, hot milk, or oil before adding them to the cake. You can also grind them in a mortar or food processor to get a finer texture.
Tips
To make it look even more like an Easter cake, instead of using a loaf pan, bake the lemon poppy seed cake in a Bundt pan, decorating it like a bird nest filled with dragée eggs in the middle.
Questions about lemon Easter cake
Our lemon poppy seed cake is not only delicious but also easily achieved. With a few tweaks, this cake turns into the perfect Easter-themed dessert to share with friends and family. Read below and find out how to make an easy Easter cake with a beautiful garnish worthy of your Easter table.
Easter is all about the right colours and decorations, making this lemon poppy seed cake the perfect choice for your Easter table. It is bright yellow and features dragée eggs with marzipan and brightly coloured edible flowers. It almost looks like a decoration in itself! Bake the cake in a loaf pan and decorate with sweet white icing after it has cooled down completely. Sprinkle with poppy seeds and put the final touches on the Easter cake with dragée eggs in various colours and flowers in purple, yellow, pink or your favourite Easter colours.
A lemon poppy seed cake can be enjoyed all year round, even though its colour and fresh flavour makes it perfect for Easter. Mix the batter and bake in a pan – for example a loaf or Bundt pan – until it is golden and there is no batter sticking to a fork or skewer used to test if it is done. Decorate with white icing and enjoy as it is or turn it into an Easter cake by adding dragée Easter eggs.
Spread white icing on the Easter cake and use typical Easter treats like colourful marzipan-filled dragée eggs to decorate it. Leave some of the eggs whole while cutting others in half and place them on top of the icing along with blue poppy seeds. Add some edible flowers such as pansies or violets for a final flourish.
Lemon poppy seed cake is great for freezing if you skip the icing. Let the cake cool and wrap it in two layers of cling film or foil. Place the wrapped cake in a sealable freezer bag and put it in the freezer. When you are ready to serve it, remove from the freezer, unwrap it and let it thaw at room temperature for a couple of hours. The cake should still have a delicious, moist texture full of flavour.
A typical white icing made with water and icing sugar is perfect for the lemon poppy seed cake and adds a nice sweetness to it. Additionally, you can give the cake some zing by adding ½-1 tbsp of lemon juice to the icing, giving the cake a well-rounded refreshing citrusy flavour that complements the luscious lemon-laced cake.
Ingredients
|
Butter
|
150 g |
|---|---|
|
Eggs
|
2 |
|
(approx. 3 dl) sugar
|
250 g |
|
Sour cream, 18%
|
1½ dl |
|
Lemons zest (unsprayed)
|
1 tbsp |
|
Freshly squeezed lemon juice
|
½ dl |
|
(3 ¼ dl) wheat flour
|
200 g |
|
Blue poppy seeds
|
1 tbsp |
|
Baking powder
|
1 tsp |
|
Vanilla sugar
|
1 tsp |
Icing
|
(approx. 4 dl) icing sugar
|
200 g |
|---|---|
|
Water
|
2½ tbsp |
Garnish
|
Blue poppy seeds
|
|
|---|---|
|
Whole and halved dragée Easter eggs with marzipan filling
|
|
|
Edible flowers, e.g., daisies or horned violet
|
Other recipes
Easter lemon poppy seed cake
This stunning Easter cake is moist and tenderly packed with lemon flavour and blue poppy seeds that add texture and a subtle nutty aroma. Enjoy the lemon poppy seed cake for Easter or throughout the year as a sweet snack or served with afternoon tea. Though the cake may seem humble in looks, it is the ideal cake to dress up for any holiday season. Adding a few Easter snacks and ornaments, this cake is easily turned into an Easter cake, perfect for your celebrations.
If you are looking for other Holiday-themed treats, try our recipe for a gingerbread house that can easily be transformed into an Easter gingerbread house. For other sweet and tasty bakes, check out our tender saffron-flavoured butter cake or a simple and delicate pound cake enjoyed with a cup of tea.
Make a delicious lemon Easter cake
Pamper yourself, your family, or guests with a luscious lemon-flavoured Easter cake with a soft and moist texture that will melt on your tongue. The lemon juice and slightly bitter zest lend a nice sunny punch to the cake, perfect for lemon lovers. It is the balance between sour and sweet that makes this springtime cake impossible to resist. To give the lemon poppy seed cake a beautiful finish, decorate with soft pastel colours like yellow, blue, pink, and green. This beautifully yellow Easter cake will stand out on any dessert table.
Enjoy the delicious mix of lemon cake with poppy seeds
Poppy seeds and lemon are a classic and popular pairing, and with good reason. Blue poppy seeds have a mildly sweet, nutty aroma with just a touch of spiciness that complements the citrusy aroma and adds a bit of crunch and texture to the soft cake. The lemon juice and zest lend an acidic flavour to the lemon poppy seed cake, making this a lovely combination of tangy and sweet, which will get your tastebuds buzzing. It is a delicious cake that demands seconds!
Decorating an Easter cake with icing and Easter ornaments
The decorations on our lemon poppy seed cake is what truly makes it an Easter cake. Garnish the cake with a simple white icing made from water and icing sugar, adding a touch of sweetness and moisture to the cake. Use the icing to attach colourful dragée Easter eggs filled with marzipan, and top with blue poppy seeds.
Additionally, you can use smaller Easter ornaments alongside the Easter eggs to give it a more beautiful and festive appearance. Place some edible flowers like white daisies, horned violets, or pansies on top of the cake for a final flourish. Such a lovely touch!
Add layers for a personal touch
Taking the Easter cake a notch up, indulge in a layered lemon cake with soft and moist layers sandwiched with a lovely frosting. Use our recipe for cream cheese frosting to put between the layers. Bake the lemon poppy seed cake in a springform pan and cut it into even layers after the cake has cooled.
Assemble the layered Easter cake by placing one layer of cake onto a plate, top it with frosting, and repeat the process until all cake layers are stacked. Finish the cake off with a crumb coat and use the rest of the frosting to frost the entire cake. Sprinkle with poppy seeds and decorate with Easter eggs and edible flowers.