What ingredients do I need for lemon honey poppy seed tea cake?

You’ll need flour, honey, poppy seeds, butter, eggs, lemon juice, lemon zest, and yogurt. These simple ingredients come together to create a delightful cake.

How do I make lemon honey poppy seed tea cake?

Start by mixing dry ingredients, creaming the butter with honey, and then combining everything together. Bake in a preheated oven until golden and enjoy!

What is the best way to store lemon honey poppy seed tea cake?

Wrap the cake in plastic wrap or store it in an airtight container at room temperature. It should stay fresh for up to five days.

Can I substitute honey with sugar in lemon honey poppy seed tea cake?

Yes, you can substitute honey with an equal amount of granulated sugar. However, it will alter the flavor slightly, so keep that in mind.

How long does lemon honey poppy seed tea cake last?

When stored properly, it can last up to five days at room temperature or about a week in the fridge.

Lemon Honey Poppy Seed Tea Cake Recipe

Name: Lemon Honey Poppy Seed Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon poppy seeds; ½ cup unsalted butter, softened; ¾ cup honey; 2 large eggs; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; ½ teaspoon vanilla extract; ½ cup plain yogurt or sour cream

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon poppy seeds
½ cup unsalted butter, softened
¾ cup honey
2 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ cup plain yogurt or sour cream

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In another bowl, cream the butter and honey until light and fluffy. This should take about 3-5 minutes.
Add in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15
Cook Time: 30

Nutrition

Calories: 230
Fat: 9g
Carbohydrates: 34g
Protein: 4g