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Recipe of: © Monsieur Cuisine

Lemon and poppyseed cake with lemon glaze

MC connect
12 slices
Ready in: 1:40 h
Preparation time: 20 min.
Created on: 06.11.2018



  • 2 lemons (320 g)
  • 60 g poppy seeds
  • 4 eggs (medium)
  • 200 g sugar
  • 1 pinch of salt
  • 200 g plain flour (type 405)
  • 2 tsp baking powder
  • 200 g soft butter


  • butter and breadcrumbs for the tin
  • 1 lemon (100 g)
  • 100 g icing sugar


Per slice:

  • calorific value
    1557 kj / 372 kcal
  • protein: 5 g
  • carbohydrates: 50 g
  • fat: 16 g
Preparation time
20 min.
Ready in
1:40 h
  1. Preheat the oven to 180 °C, grease a loaf tin with butter and scatter in breadcrumbs to coat the sides. Squeeze the lemon and set the juice to one side. Put the poppy seeds into the blender jug and, with the measuring beaker in place, chop finely for 1 minute 30 seconds/speed setting 10. Transfer the poppy seeds to another container and clean out the blender jug.
  2. Put the eggs, sugar and salt into the blender jug and, with the measuring beaker in place, mix until creamy for 1 minute/speed setting 4. Add the flour, baking powder, cubed butter and poppy seeds and, with the measuring beaker in place, mix for 45 seconds/speed setting 4. Add the lemon juice and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Transfer the dough to the loaf tin and bake in the oven for 50 minutes. Insert a wooden skewer into the cake to see whether it is done, baking for longer if necessary. Take out the cake, leave it to cool in the tin for 10 minutes, then carefully turn it out and leave it to cool on a wire rack.
  3. To make the glaze, squeeze out the lemon and mix the juice with the icing sugar until smooth. Spread the glaze over the cake once it is cool.


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