Meg Makes: Lemons, poppy seeds make a deliciously sour cake

Meg Makes: Lemons, poppy seeds make a deliciously sour cake

My husband's birthday was last week, and he requested a lemon cake as a part of our celebration. I decided poppy seeds would be the perfect complement and set out to find a recipe.

I ended up combining a couple — the first steps of this one come from a far-more-complicated version that called for separating the eggs and whipping the egg whites before baking.

I didn't have the patience to do all that, so luckily, adding the milk, honey and poppy seed combination to the rest of a simpler recipe did the trick.

This cake goes nicely with vanilla ice cream and is a deliciously sour treat.


For cake:

1 cup milk

1/4 cup poppy seeds

2 tablespoons honey

1 stick butter, softened

1/2 cup canola oil

1 1/2 cups sugar

3/4 teaspoon salt

4 eggs

2 teaspoons baking powder

3 cups flour

zest of two lemons

For glaze:

1 1/2 cups powdered sugar

pinch of salt

3 tablespoons fresh-squeezed lemon juice (or more, if needed)

To make cake, in a saucepan, combine milk, poppy seeds and honey and stir together over medium heat until boiling.

Let boil for one minute, then remove from heat and set aside.

In a large bowl (you might want to use a mixer), combine butter, oil, sugar and salt until mixture is light and fluffy. Stir in eggs, one at a time, mixing each in completely before adding next.

Add baking powder to flour and alternate adding this mixture with lukewarm milk mixture. Mix until totally combined, then stir in lemon zest.

Heat oven to 350 degrees and grease a Bundt pan. Pour batter into pan and bake 45 to 60 minutes.

To make glaze, add salt to sugar and mix in lemon juice until smooth.

When cake is cooled, pour evenly over top.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe, email

Sections (1):Living
Topics (2):Food, People

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