Lemon Poppy Seed Sponge Cake
15m prep 55m cook 1h 20m ready
A light and fluffy lemon poppy seed sponge cake, perfect for dessert or tea time. This family recipe yields 12 servings and is easy to prepare.
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 1.59 mg
- Magnesium: 40.2 mg
- Phosphorus: 168 mg
- Potassium: 192 mg
- Zinc: 1.29 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml poppy seeds
- 355 ml butter
- 355 ml granulated sugar
- salt
- 3.7 ml cream of tartar
Prepare
- 118 ml milk, boiled
- Grate 9.86 ml lemon rind
- Grate 9.86 ml orange rind
- Separate 8 eggs
Let's Cook
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Step 1.
Grease and flour a 10-inch Bundt pan. Preheat the oven to 350°F.
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Step 2.
In a small bowl, soak ½ cup poppy seeds in ½ cup boiled milk (nonfat preferred) for 5 minutes.
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Step 3.
In a large bowl, blend 1½ cups (3 sticks) softened butter, 1¼ cups granulated sugar (or Splenda), 2 teaspoons grated lemon rind, 2 teaspoons grated orange rind, and 8 egg yolks until smooth. Add 2 cups all-purpose flour and a dash of salt, and gently mix until just combined.
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Step 4.
Drain the poppy seeds and discard the milk. Set the poppy seeds aside.
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Step 5.
In a separate clean bowl, beat 8 egg whites until stiff peaks form (like a board). Fold in the remaining ¼ cup sugar, ¾ teaspoon cream of tartar, and the drained poppy seeds until incorporated.
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Step 6.
Fold the egg white mixture into the batter until no streaks remain. Pour the batter into the prepared Bundt pan and smooth the top.
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Step 7.
Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Serve warm with herb tea or decaf coffee.
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