Please enjoy this recipe from my ‘AFTERNOON TEA IN AN EDWARDIAN COUNTRY HOUSE’ VIDEO - which was recently uploaded on my YouTube Channel. This recipe is adapted from ohsweetbasil.com - I have used this recipe on a number of occasions and always find it to be deliciously moist and fresh!



Lemon Poppy Seed Cake

  • 3/4 cup butter unsalted, softened

  • 1 1/2 cup granulated sugar

  • 3 eggs large, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups all purpose flour

  • 1/3 cup cornstarch

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup sour cream room temperature

  • 3 tablespoons lemon zest freshly grated

  • 1/4 cup lemon juice freshly squeezed

  • 2-4 tablespoons poppy seeds - I used 2 tablespoons

Cream Cheese Frosting

  • 8 oz cream cheese softened

  • 1/4 cup butter unsalted, softened

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon juice freshly squeezed


For the Lemon Poppy Seed Cake

  • Preheat the oven to 350F degrees.

  • Grease a baking pan - I like to use a rectangular one so I can make squares.

  • In a large bowl beat together the butter and sugar until fluffy.

  • Beat in the eggs and vanilla.

  • In a separate bowl whisk together the flour, cornflour, baking powder, baking soda and salt.

  • Beat about 1/2 of the sour cream into the butter mixture followed by about 1/2 of the flour mixture.

  • Repeat the process with the rest of the sour cream and flour mixture.

  • Fold in the lemon zest, lemon juice and poppy seeds using a large rubber spatula.

  • Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean

For the Cream Cheese Frosting

  • Once the cake is cooled, make the frosting.

  • In a large bowl, beat together the butter, cream cheese, powdered sugar, vanilla & lemon juice.

  • Spread the frosting over the top of the cake

  • Cut the cake into equal squares and top with little pieces of quartered lemon.


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