Lemon Cake with Poppy Seeds and Sour Cream Cheese Glaze

av Vanilla diaries by Christine


Lemon Cake with Poppy Seeds and Sour Cream Cheese Glaze

This is a delicious tart cake that is so easy to make. 1 serving makes 1 cake.


  • 3 x organic lemon
  • 265 g sugar
  • 1 tbsp poppy seeds
  • ½ x vanilla bean
  • 3 x eggs
  • 2 tsp baking powder
  • 265 g plain white flour
  • 60 ml milk
  • 100 g cream cheese
  • 115 g butter
  • 3 dl powdered sugar
  • 5 x edible flowers
  • 25 g butter


  1. Prepare lemon. Place two small bowls on the counter. Grate lemon zest in a bowl (only the yellow). Squeeze lemon juice into the other bowl and remove stones.
  2. Beat room temperature butter and white sugar. (If you use fine-grained sugar, it will be easier to whip it white.)
  3. Put in 2 tablespoons of lemon peel and poppy seeds. Whip a little more. Scrape out vanilla seeds from the vanilla pod - add seeds to the batter.
  4. Add the eggs one at a time and beat until everything is evenly mixed. You may need to use the spatula to scrape the batter down the sides a few times between whippings. Put in 125g lemon juice (1 portion), wheat flour mixed with baking powder and milk alternately.
  5. Line a loaf tin with baking paper. To make it fit, you can make a cut in in each corner with a scissor. Bake at 180 degrees celsius for 50 minutes. Check the cake by inserting a stick into the cake. If it comes out clean, the cake is ready. Cool down.
  6. Decorate the cake with vanilla cream, grated lemon peel and edible flowers.