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Overhead view of Lemon and Poppy Seed Cake Sliced and sitting on a pale timber serving board.
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Thermomix Lemon and Poppy Seed Cake

Our classic Thermomix Lemon and Poppy Seed Cake is the perfect sweet treat!
Course Cakes
Cuisine Western
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 slices
Calories 534kcal
Cost $5

Equipment

  • 1 x Loaf Baking Dish

Ingredients

  • 125 grams butter softened
  • 1 teaspoon vanilla extract
  • 220 grans caster sugar
  • 3 eggs
  • 225 grams plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 120 grans milk
  • 1 tablespoon lemon rind finely grated
  • ¼ cup Poppy Seeds

Cream Cheese Icing

  • 200 grams icing sugar
  • 100 grams butter softened
  • 250 grans cream cheese softened

Instructions

  • Line a large loaf tin with baking paper and preheat your oven to 150 degrees celsius (fan-forced).
  • Place the softened butter into your Thermomix bowl and mix 2 minutes on speed 3 until it is pale and creamy.
  • Once the butter is pale and creamy, add the eggs and mix for 10 seconds on speed 3 to combine.
  • Add the remainder of your ingredients and mix for 10 seconds on speed 4 - if your mixture hasn't quite combined, mix for a further 5 seconds on speed 4 or until your mixture is smooth.
  • Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
  • Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
  • Once cool, prepare the cream cheese icing by placing the butter and icing sugar into your Thermomix and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 4 or until smooth and pale.
  • Add the cream cheese and mix for 20 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds, speed 4 or until smooth.
  • Use a spatula or a butter knife to then spread the icing over the cake.

Notes

This cake can be baked in a 20cm round cake tin, please note the cooking time will vary and we recommend checking on the cake after 25 minutes of cooking time.
To freeze, place into a freezer safe container and store for up to two months.
When topping with cream cheese icing, it is important to ensure the cake is completely cool, otherwise the icing will soften and run down the sides of the cake.
We also recommend using pure icing sugar rather than icing sugar mixture.
To store, place into an airtight container and keep at room temperature. If your cake has been iced with cream cheese icing, we recommend storing in the fridge.

Nutrition

Calories: 534kcal | Carbohydrates: 62g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 297mg | Potassium: 119mg | Fiber: 1g | Sugar: 43g | Vitamin A: 989IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg