Sweet lime and poppy seed weekend cake. Lemon Poppy Seed Cake is soft, moist, easy to make and has wonderful fresh lemon flavor. This lemon poppy seed cake recipe is simple to make and satisfies that craving for tangy sweetness and poppy The cake base is lightly sweet and with the lemon in the buttercream - it should cut the. This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.

So I needed something to make a dent in that package. Enter this Lime Poppy Seed Cake. This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. You can cook Sweet lime and poppy seed weekend cake using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sweet lime and poppy seed weekend cake

You need For of cake batter-.
It's 1 of egg.
You need 60 gms of Brown Sugar.
It's 43 grams of Vegetable oil.
Prepare 1 medium sized of Sweet lime juice.
You need 1/2 each of Sweetlime zest.
It's 1.5 tbsp of Poppy seeds.
You need 1 tsp of Vanilla extract.
You need 60 grams of Whole wheat flour.
Prepare 1 tsp of baking soda.
Prepare For of Lime glaze-.
You need 30 grams of Brown sugar powder.
Prepare 1/2 of sweet lime juice.
You need For of Garnishing-.
You need as required of Chopped Pistachios.

I made this cake over the weekend. My husband and I have practically eaten the whole cake! sweetlime cake batter, strawberry cake batter, chocolate cake batter, Whipped cream, Chocolate, Strawberry, Sweetlime, Choco fill biscuits. Weekend must have something special right!! Lemon Poppyseed Cake is a moist cake that's full of lemon and poppy seeds!

Sweet lime and poppy seed weekend cake instructions

Prepare sweet lime zest and then squeeze out the juice..
In a clean bowl add egg and brown sugar powder with vanilla extract and mix well..
Take another bowl pour boiling water in it and place the egg mixture bowl on the top. Temp of egg mix should remain 37-42 degree. If you dont have baking thermometer you can use this technique (keep removing the bowl on and off after every 4 mins over hot water this will not let the temp increase more then 42 degree c.).
Whisk the egg mixture with Medium speed until it becomes frothy. When mixture create ribbon (if you lift the whisk and check) then held the hand mixer at right angle and slowly whisk to remove bubble at low speed..
Shift the flour and baking soda in the egg mix.mix it properly.dont overmix..
Now mix equal amount of oil and juice and part of batter and then put them back in whole batter..
Add poppy seeds and use cut and fold method to mix the batter incorporating air..
Pour the batter in greased mould of whatever shape you desired. And place it in preaheated oven at 180© for first 10 mins then decrease the temperature for 160© for next 14 mins..
Check out the Middle of cake with toothpick to come out clear, if not bake for another 5 mins. And test again. Repeat the process until you receive the clear toothpick..
Let it cool down. De mould it..
For lime glaze. Mix 30 g sugar powder in half sweet lime juice and mix well into creamy mixture.galze it when cake cool down. Top the cake with glaze and chopped pistachio. Serve well with at tea time of as a dessert after dinner..
Hope you like this recipe..

It's covered in a light lemon cream cheese frosting Poppy seeds add both flavor and a little crunch. Yep I make cakes regularly (including a perfect coffee cake last weekend) so ingredients are all good, I used exact. The blueberries and poppy seeds add a nice crunch and texture to it. I love poppy seeds but for a long time I was like what is their point. Then I added blueberries to about half of the cake (the glaze underneath held them in place) and then added some lime zest to the top.