Thermomix Lemon and Poppy Seed Cake - Heathy & Yummy Recipes

Our classic Thermomix Lemon and Poppy Seed Cake is the perfect sweet treat! It’s an easy cake to put together and best of all it’s freezer friendly (when un-iced) so you can always have a slice of cake handy whenever you feel like it – winning!

You will love:

Simple ingredients – you won’t need any expensive or hard to source ingredients to make our Lemon and Poppy Seed Cake. Versatile – this cake can be served plain or with a cream cheese icing. You can also bake the cake in a 20cm round cake tin, please note the cooking time will vary. Freezer friendly – store for up to two months in a freezer safe container. Crowd favourite – this cake is always a hit with our family and friends and is perfect to enjoy at your next special occasion.

Recipe Hints and Tips

This cake can be baked in a 20cm round cake tin, please note the cooking time will vary and we recommend checking on the cake after 25 minutes of cooking time. To freeze, place into a freezer safe container and store for up to two months. When topping with cream cheese icing, it is important to ensure the cake is completely cool, otherwise the icing will soften and run down the sides of the cake. We also recommend using pure icing sugar rather than icing sugar mixture. To store, place into an airtight container and keep at room temperature. If your cake has been iced with cream cheese icing, we recommend storing in the fridge.

FAQ

What do poppy seeds add to a cake? Poppy Seeds will help to give your cake a crunchy texture and will add a slight nutty flavour. Do you have to soak poppy seeds before baking with them? You can as this will help them to release their flavour, however we don’t recommend doing so for this recipe. Course: Cakes Cuisine: Western Prep Time: 15minutes minutes Cook Time: 45minutes minutes Total Time: 1hour hour Servings: 10 slices Calories: 534kcal

Ingredients

125 grams butter softened
1 teaspoon vanilla extract
220 grans caster sugar
3 eggs
225 grams plain flour
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
120 grans milk
1 tablespoon lemon rind finely grated
¼ cup Poppy Seeds

Cream Cheese Icing

200 grams icing sugar
100 grams butter softened
250 grans cream cheese softened

Instructions

Line a large loaf tin with baking paper and preheat your oven to 150 degrees celsius (fan-forced).
Place the softened butter into your Thermomix bowl and mix 2 minutes on speed 3 until it is pale and creamy.
Once the butter is pale and creamy, add the eggs and mix for 10 seconds on speed 3 to combine.
Add the remainder of your ingredients and mix for 10 seconds on speed 4 – if your mixture hasn’t quite combined, mix for a further 5 seconds on speed 4 or until your mixture is smooth.
Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
Once cool, prepare the cream cheese icing by placing the butter and icing sugar into your Thermomix and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 4 or until smooth and pale.
Add the cream cheese and mix for 20 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds, speed 4 or until smooth.
Use a spatula or a butter knife to then spread the icing over the cake.

Notes

This cake can be baked in a 20cm round cake tin, please note the cooking time will vary and we recommend checking on the cake after 25 minutes of cooking time.To freeze, place into a freezer safe container and store for up to two months.When topping with cream cheese icing, it is important to ensure the cake is completely cool, otherwise the icing will soften and run down the sides of the cake.We also recommend using pure icing sugar rather than icing sugar mixture.To store, place into an airtight container and keep at room temperature. If your cake has been iced with cream cheese icing, we recommend storing in the fridge.

Nutrition