German Poppy Seed Cake (Mohnkuchen) with Lemon Glaze

A dense and moist German poppy seed cake with a tangy lemon glaze, perfect for dessert or afternoon tea.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

4435 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.86/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Ingredients

Servings

200gPoppy Seeds(Ground or whole)

£2.50

250mlMilk(Whole milk)

£0.30

250gAll-Purpose Flour

£0.25

175gButter(Unsalted, softened)

£1.30

150gSugar(Granulated)

£0.40

3Eggs(Large)

£0.90

2tspBaking Powder

£0.10

1tspVanilla Extract

£0.20

3tbspLemon Juice(Freshly squeezed)

£0.25

150gPowdered Sugar(For the glaze)

£0.60

1tspLemon Zest(From one lemon)

£0.05

Total Cost

£6.85

£0.86 per serving

Instructions

1.
Preheat oven to 175°C (350°F). Grease and flour a 9-inch springform pan.
2.
In a saucepan, combine poppy seeds and milk. Bring to a simmer over medium heat, then remove from heat and let cool for 15 minutes. This will help to soften the poppy seeds and release their flavor.
3.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or a whisk for this step.
4.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
5.
In a separate bowl, whisk together the flour and baking powder.
6.
Gradually add the dry ingredients to the wet ingredients, alternating with the poppy seed and milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7.
Pour the batter into the prepared springform pan and spread evenly.
8.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9.
Let the cake cool in the pan for 10 minutes before releasing it and transferring it to a wire rack to cool completely.
10.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11.
Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.

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My Notes

Nutrition Information

Nutrition per serving (165g)

4435 kcal / 18556 kJ

Carbs

530g

204% of RDA

Fat

220g

314% of RDA

Protein

100g

200% of RDA

Detailed Breakdown

Fibre

60 g

200% of RDA

Sugar

320 g

356% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

140 g

700% of RDA

Chef's Tips

For a more intense poppy seed flavor, lightly toast the poppy seeds in a dry skillet before grinding them or soaking them in milk.

If you don't have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper to make it easier to remove the cake.

Store the cake in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

9-inch springform pan

Mixing bowls

Whisk

Electric mixer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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