Lemon Poppyseed Cakes are a delightful treat that captures the essence of a classic coffeehouse favorite. This version, inspired by Starbucks, allows you to enjoy the tangy goodness at home. With simple ingredients and straightforward steps, you’ll have a batch of these cakes ready in under an hour.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 cakes
Why You’ll Love This Recipe
- Simple ingredients: No need for specialty items, just basics you likely have on hand.
- Quick preparation: From mixing to baking, enjoy fresh cakes in under an hour.
- Perfect for gatherings: A charming addition to any brunch or tea setup.
Ingredients
- 125 g butter (salted or unsalted) softened: Provides richness and moisture; can substitute with margarine if needed.
- 125 g caster sugar: Ensures a fine texture and sweetness; granulated sugar can be used as a substitute.
- Zest from two lemons: Adds vibrant citrus flavor; try lime zest for a twist.
- 2 eggs: Binds the ingredients together and adds structure; use flax eggs for a vegan alternative.
- 125 g self-raising flour: Helps the cakes rise; substitute with all-purpose flour and 1 teaspoon baking powder if necessary.
- 1 tablespoon poppyseed’s: Adds texture and a subtle nutty flavor.
- 4 tablespoons icing sugar: Forms the base of the glaze for a sweet finish.
- Lemon juice enough to reach your preferred consistency: Provides tang to balance sweetness in the glaze.
How to Make It
Step 1: Preheat and Prepare
Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line a 6-hole muffin tin with paper liners. This helps the cakes release easily and ensures even baking.
Step 2: Cream and Combine
In a bowl, rub the caster sugar and lemon zest together using your fingers to release the oils and intensify the lemon flavor. Cream the softened butter with this lemon-sugar mixture until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time until fully incorporated. This ensures a well-aerated batter for light cakes. Fold in the self-raising flour and poppy seeds gently to maintain air.
Step 3: Bake and Cool
Divide the mixture evenly among the cupcake liners. Bake for 18-20 minutes, until the tops are lightly golden and a cake tester inserted comes out clean. Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely, as this sets their shape.
Step 4: Finish with Glaze
For the glaze, mix icing sugar with enough lemon juice to achieve a thick, pourable consistency. Remove the cupcakes from their liners, drizzle the glaze over each cake, and allow it to set. For a touch of elegance, garnish with extra lemon zest and poppy seeds if desired.
Recipe FAQs
Can I use all-purpose flour instead of self-raising flour?
Yes, you can. For every 125 g of self-raising flour, use 125 g all-purpose flour plus 1 teaspoon of baking powder to ensure the cakes rise properly.
How can I store these cakes?
Keep them in an airtight container at room temperature for up to two days. For longer storage, refrigerate, but be aware the glaze may become sticky.
Can I freeze these lemon poppyseed cakes?
Yes, freeze them without glaze in a single layer until solid, then transfer to a sealed container. Glaze them fresh after thawing to maintain texture.
