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Lemon poppy seed cake
Lemon poppy seed cake
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Prep Time:
145 minutes
Cook Time:
90 minutes
Total Time:
235 minutes
Perfect for any time of day, this timeless lemon poppyseed cake is a must-have treat!
Ingredients:
  • 2 x 300g cartons sour cream
  • 8 eggs
  • 215.00 gm caster sugar
  • 2 x 340g packets golden butter cake mix
  • 227.50 gm extra light olive oil
  • 187.50 ml poppy seeds
  • 2 lemons, rind grated, juiced
  • 20.00 gm butter
  • 62.50 gm boiling water
  • 600.00 gm pure icing sugar, sifted
Instructions:
  • Preheat your oven to 180°C. Grease and line a 30cm cake pan to prep for baking.
  • Combine sour cream from both cartons and beat until smooth and creamy.
  • With an electric mixer, whisk eggs and sugar until they are fluffy. Blend in cake mixes and oil, then beat until combined. Gently fold in sour cream and poppy seeds. Transfer the mixture into the prepared cake pan.
  • Bake for 1 1/2 hours or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the icing by combining 1/3 cup of lemon juice, lemon rind, butter, and water with icing sugar. Mix until smooth, then spread over the cooled cake and let it set.

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