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Lemon and poppy seed cake is one of my favorites. It is super moist, rich and easy to make. The lemon juice and zest gives it a wonderful fresh flavor and the poppy seeds add a little bit of crunch…

Total time

0 minutes




  • 3 large eggs
  • the juice and zest of 2 small lemons (you may use only one, in case you prefer it less lemony flavored)
  • 1  tsp vanilla extract
  • ½ cup olive oil
  • ? cup yogurt
  • 1 cup sugar
  • 2 & 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • ⅓ cup poppy seeds
  • of salt
  • 250 g mascarpone
  • 30 g butter
  • 1 tbs honey
  • 1 tsp Poppy seeds


  1. Butter a 22 cm bundt cake tin or a regular muffin tin (12 muffins) and preheat oven at 180 degrees Celsius.
  2. Mix the flour, baking powder, salt, lemon zest, vanilla and poppy seeds. Set aside.
  3. Mix the eggs and sugar until smooth and creamy. Add the lemon juice and beat on medium-high speed until combined. Then add the olive oil and yogurt, and beat again.
  4. With the mixer on low speed, add the dry ingredients in three additions, mixing each addition just until incorporated (be careful not to over-mix).
  5. Pour the batter evenly into the pan.
  6. Bake until a toothpick inserted into the cake comes out clean. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
  7. Remove from the pan and let it cool completely.
  8. As I previously mentioned I prefer it without frosting, but in case you like it, you may top it with a cream cheese layer.
  9. Cream the butter, mascarpone cheese and honey.
  10. Spread it on top of the cake and sprinkle with poppy seeds if you like.
  11. View the recipe instructions at Mandarina

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