Name: This easy lemon poppy seed cake is made in a food processor
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10-12
Ingredients: 2 large lemons, washed; 1 cup caster sugar; 1/4 tsp table salt; 2 tsp vanilla extract; 140g unsalted butter, melted; 2 free-range eggs, at room temperature; 1 1/2 cups self-raising flour; 1 Tbsp poppy seeds, plus extra to sprinkle; Glaze; 1 cup icing sugar mixture; 1 Tbsp lemon juice; 1 Tbsp Greek-style yoghurt

Lemon poppyseed cake is everyone’s favourite slice at a cafe, so why not make it at home? It’s way easier than you would think, thanks to this recipe that mixes everything together in a food processor. No need to zest or squeeze!

Ingredients

2 large lemons, washed

1 cup caster sugar

1/4 tsp table salt

2 tsp vanilla extract

140g unsalted butter, melted

2 free-range eggs, at room temperature

1 1/2 cups self-raising flour

1 Tbsp poppy seeds, plus extra to sprinkle

Glaze

1 cup icing sugar mixture

1 Tbsp lemon juice

1 Tbsp Greek-style yoghurt

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Lightly grease and line a 20cm round cake pan with baking paper.

Step 2

Quarter lemons and remove any seeds. Squeeze 1 tablespoon juice from lemon and set aside for glaze.

Step 3

Place lemon quarters in a food processor and process for 2 minutes or until a fine pulp. Add sugar, salt, vanilla, melted butter and eggs and pulse again to combine. Add flour and pulse until mixture just comes together.

Step 4

Add poppy seeds and pulse until just combined (don’t over pulse as you want the poppy seeds to stay whole).

Step 5

Spoon mixture into pan and smooth the surface. Bake 45–50 minutes or until a skewer inserted in the middle comes out clean.

Step 6

Let cake cool in pan for 10 minutes, then turn out to a wire rack to cool completely.

Step 7

For glaze, combine icing sugar mixture, 2 teaspoons lemon juice and yoghurt in a bowl. Add extra drops of lemon juice if icing is too thick. Pour over cooled cake. Sprinkle with extra poppy seeds. Let the icing set before serving.

lemon poppy seed cake on white cake stand — (Photography: Tim Roberts, Styling: Lucy Busuttil)

How to store lemon poppy seed cake

This cake can be left out at room temperature for the day, however, it’s best to store in an airtight container in the fridge. If you wish to freeze for later use, don’t put on any icing, and instead ice it after thawing.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.