Lemon (or Lime) Poppyseed Cake/Muffins

The neat thing about this recipe, make muffins instead and you will be a big hit, add some lemon icing on top when hot out of the oven and it melts all down the sides. Trust me, you will love these.


  • 3 3/4 cups flour
  • 2  1/2 tsp. baking powder
  • pinch of salt 1  1/2 cups  unsalted butter
  • 2  1/2 cups sugar
  • 7 large eggs, beaten
  • 1  1/2 tsp. pure vanilla
  • 1 cup milk
  • 3/4 tsp. each of lemon and lime grated peel (1  1/2 tsp if just one or the other)
  • 1/2 cup poppyseeds

Heat oven to 350 degrees.

Spray muffin tins with butter flavoured pam spray. Sift together the flour, baking powder, and salt in a medium bowl and set aside.

In your electric mixer cream the butter on medium speed for 2 minutes. Slowly add the sugar and beat for another 4 minutes. Scrape down the bowl to ensure all is blended. Gradually drizzle the eggs and beat until it is smooth and fluffy. Reduce the speed on the mixer and slowly add the flour mixture, alternating with the milk. Be sure to start and end with the flour.

Scrape down the bowl and then add the poppyseeds and citrus zest. Bake for about 25-30 minutes (I use the large muffin tins – I never use the smaller ones) and check at 20 minutes and then every 5 minutes until cooked through.

Remove from oven and let sit for a couple of minutes to cool down, run a knife carefully around the edges and invert. Turn them right-side up and let cool on racks

.   Lemon Glaze

  • 1  1/2 cup sifted icing sugar
  • 3 tbsp. freshly squeezed lemon OR lime juice

Place in a bowl and, using a small whisk, mix until completely smooth. Drizzle over hot muffins. YUMMMMMMMMY!


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