🍋 Lemon Poppy Seed Cake with Walnut Base & Lemon Syrup

Ingredients

Cake

450 g cake flour

400 g butter (softened)

400 g sugar

6 eggs

Zest of 2 lemons

2 tablespoons poppy seeds

Walnut base

1 cup chopped walnuts

1 tablespoon sugar

Lemon syrup

1 cup sugar

1 cup water

Juice of 2 lemons (same ones used for zest)

Method

Preheat oven to 170°C (fan 160°C).

Grease and lightly flour your cake tin.

Mix walnuts with 1 tablespoon sugar and spread on the bottom of the tin.

Beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

Stir in the lemon zest.

Mix flour with poppy seeds, then gently fold into the batter.

Pour into the tin over the walnut layer.

Bake for 50–65 minutes until golden and set.

Lemon Syrup 🍋

In a saucepan, combine sugar, water, and lemon juice.

Bring to a gentle boil, then let it simmer for a few minutes until slightly syrupy.

Final Step ✨

As soon as the cake comes out of the oven, slowly pour the warm lemon syrup over it.

Let the cake drink all the syrup while still in the tin.

Allow it to cool, then flip it so the walnut base becomes the top.