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Lemon and poppyseed cakes
Lemon and poppyseed cakes
12 serves


  • Melted butter, for greasing
  • 2/3 cup warm milk
  • ¼ cup poppy seeds
  • 2 small lemons
  • 250g unsalted butter
  • 1 ½ cups caster sugar
  • 3 eggs, lightly beaten
  • 3 cups self-raising flour, sifted
  • Rind of 2 lemons, shredded
  • Extra ½ cup caster sugar
  • ¼ cup water
  • Lemon icing
  • 1 ½ cups pure icing sugar, sifted
  • 20g butter, softened
  • Juice of 1 lemon
  1. Method

  1. Preheat oven to 180ÂșC. Brush 12 friand moulds with melted butter. In a jug, combine milk and poppy seeds and stand for 30 minutes.
  2. Meanwhile, put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 minutes.
  3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar in a food processor, then process for 1 minute until almost smooth. Add egg and process for a further 30 seconds. Transfer to a bowl, add flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until two-thirds full and smooth the surface. Bake cakes for 45 minutes or until cooked. Leave cakes in moulds for 5 minutes before turning out onto a wire rack.
  4. Line a tray with baking paper. Combine rind, extra sugar and water in a pan. Stir continuously over a low heat until sugar is dissolved. Bring to the boil, reduce heat and simmer for 5 minutes. Using a fork, remove rind from syrup and put on prepared tray.
  5. To make lemon icing, put icing sugar and butter in a bowl, slowly add lemon juice and stir with a wooden spoon until mixture forms a thin paste. When cakes are cool, spoon a little icing over each cake and top with a few strands of rind. Stand for 10 minutes, to set.

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