Nutritional Info

Nutrition Facts

Serving Size 1 (122g)

Calories 382
Calories from Fat 207 (54%)
Amount Per Serving %DIV
Total Fat 23g 35%
Saturated Fat 15g 75%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 66.5mg 22%
Sodium 289.4mg 13%
Potassium 255mg 5%
Total Carbohydrate 35.8g 12%
Dietary Fiber 4.5g 18%
Sugars 4.5g
Protein 6.1g 12%

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Recipe Description
Poppy seeds are a useful source of calcium, particularly for people on dairy free diets. This cake is good on its own, or with a spoonful of creme frache or yogurt.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1 Cup(c)  butter
1 1/4 Cup(c)  brown sugar
3   eggs
2 1/2 Cup(c)  whole wheat flour
1 Teaspoon(t)  baking powder
1 Pinch(pn)  salt
1   large lemons, juiced and zested
1/2 Cup(c)  poppy seeds
2 Ounce(oz)  candied lemon peel, shredded, to decorate
1/2 Cup(c)  confectioners' sugar
3 Teaspoon(t)  lemon juice


Preheat the oven to 350 degrees F. Grease and line a loaf pan. Place the butter, sugar, eggs, flour, baking powder, salt, lemon zest and juice into a food processor and process until smooth. Fold in the poppy seeds. Spoon the mixture into the prepared pan and level the surface. Bake for 50 to 55 minutes, or until well risen and firm to the touch. Turn out and cool on a wire rack. For the topping: Mix the sugar with enough lemon juice to form a smooth consistency. Drizzle over the top of the cake and decorate with the shredded candied lemon peel.

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