Grilled Lemon Poppy Seed Cake

  • Preparation 20 MIN
    Cooking 1 H 15 MIN
  • Servings 1
  • Makes 10 servings
  • Freezes



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides. Butter and flour all sides of the parchment paper.
  2. In a bowl, combine the flour, poppy seeds, baking powder and salt. Set aside.
  3. In another bowl, combine the milk with the lemon zest and juice. Let sit for 5 minutes until the milk has curdled.
  4. In a third bowl, cream the butter and sugar with an electric mixer until light and fluffy. While whisking, add the eggs one at a time until smooth. Add the dry ingredients alternating with the milk. Pour into the prepared loaf pan. Place the loaf pan on a baking sheet.
  5. Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.
  6. Preheat the grill, setting the burners to medium-high. Oil the grate.
  7. Lightly butter slices of cake and grill for 30 seconds on each side. Also delicious served with cherries jubilee and crème fraîche.

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To help you with this recipe

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This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.