Lemon Cranberry & Poppyseed Cake

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Lemon Cranberry & Poppyseed Cake


Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 6
  • for cake: 3 large eggs (room temperature)

  • 1-1/4 cup caster sugar

  • 1 tsp vanilla extract

  • 50 ml fresh lemon juice

  • 3 tbsp grated lemon rind (on the surface)

  • 2/3 cup melted butter

  • 1 cup warm milk

  • 2 cups plain flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 100g dried cranberries chopped

  • 2 tbsp black Poppy Seeds

  • For the Yogurt Glaze: 1 cup confectioners sugar

  • 1 tbsp fresh lemon juice

  • 1 tsp finely grated lemon zest

  • 1 tbsp plain yogurt


  • Preheat oven to 180deg c.
  • Prepare a cake pan/loaf pan greased with butter and coated lightly with flour. Swirl flour all around the pan and shake it so flour is distributed every place. Flip the pan and tap down to get rid of excess flour. (If using silicone mould, then greasing and dusting can be omitted).
  • In a bowl, sift flour with baking powder and salt. Add cranberries and Poppy Seeds into the flour. Stir well with a spatula.
  • Combine eggs and sugar in a large mixing bowl and whisk it for couple of minutes till it looks pale. Mix in the vanilla extract, lemon juice, and lemon rind. Add warm milk and melted butter and whisk again.
  • Add flour mixture little at a time to the wet ingredients and whisk in a circular manner.
  • Pour the batter in the prepared cake pan and bake for 35-40 minutes or until a toothpick when inserted in cake comes out clean. Remove from oven and let it cool down. Once cooled, transfer to wire rack. Place a tray below the wire rack. Pour the Yogurt Glaze over the cake (as little or as much as you want).
  • For Glaze: Sift sugar in a bowl and discard any lumps seen. Add lemon juice, yogurt, and lemon zest. Stir well until smooth. Pour the glaze over the cake.