Lemony Minty Poppy Cake/Lemon-Mint-Poppy Seed Cake

You are right; yes I made lemon mint poppy seed cake. I have seen lemonade with mint flavor even lemon sorbet with mint in it. Also a lemon poppy seed cake however, lemon mint poppy seed cake is rare. I haven?t seen any with my Google search. I was thinking of making them for long time, however most of lemon poppy seed cake recipes contain 6-7 egg yolks. With diabetes in our family consuming this much egg yolk is out of question, further I don?t like too much yolky flavor in my cake. Chocolate I like it but I am not a chocoholic. I can live without chocolate too. So there was going to be no chocolate in my cake. 

During my grocery shopping I bought some lemon thinking of making the cake, if I am not able to make it I will make lemonade that was my decision. Usually we buy lime, this time I bought lemon. As usual I asked hubby ?can I make some cake with lemon, mint and poppy seed?.He told okay you can do it, but to make sure that there is not overly mint flavor as well as too much poppy seed in the cake. After getting the green signal, I started looking for recipes. I looked at a lot of them and finally settled with here and here. I didn?t strictly follow the two recipes and made my own changes such as added 1 tablespoon of fresh mint and two tablespoon of toasted poppy seeds. Cake came out great and even tasted like pound cake and moist, puffy and beautiful black dots from the poppy seeds. I didn?t use any glaze, if you want feel free to use lemon glaze. I felt that it will an overdose of lemon and will increase sugar content of the cake. I dusted scantly with powdered sugar on the top of the cake. I used heavy whipping cream, however you can substitute with yogurt. This is real lemony minty poppy cake with perfect balance between tanginess of lemon and sweetness along with fragrance of mint. Try at least once you will became its fan sure. Here is the recipe.

All-purpose flour: 1 ½ cup

Whole wheat flour: ½ cup

Sugar: 1 cup

Oil; ¼ cup (I used canola oil, use olive or any vegetable oil)

Egg: 3 no (I used 2 whole egg and one egg white)

Vanilla extract: 1 teaspoon

Baking powder: 1 teaspoon (I used aluminum free one)

Baking soda: ¼ teaspoon

Salt: ¼ teaspoon

Poppy seeds: 2 tablespoon (Lightly toasted)

Heavy whipping cream: ½ cup

Lemon juice: ¼ cup ( Two lemon)

Zest of Lemon: 1 tablespoon ( I used 3 lemon)

Fresh Mint: 1 tablespoon (Finely chopped)

Preheat oven to 350°F. Lightly grease 9 inch cake pan with cooking spray and dust with flour . Line the bottom with parchment paper and keep aside.

In a large bowl sift together all-purpose flour, whole wheat flour, baking soda, baking powder, ground and salt. Add poppy seeds and mix everything and Keep aside.

In small bowl mix vanilla and lemon zest and lemon juice and keep aside.

Beat heavy whipping cream in a large bowl with electric mixer on high speed until it form shiny peaks this take about 5 minutes and keep aside.

In another bowl beat eggs, egg whites,oil and sugar with an electric mixer on high speed until thickened and pale, about 5 minutes.

Gently fold in egg mixture into whip cream using wooden/rubber spatula and keep aside.

To this gradually fold the dry ingredients with a wooden/rubber spatula, a third at a time, alternating with 2 additions of the lemon juice.

Pour the batter into the prepared cake pan and smoothen the tops with a spatula.





Bake for 50 minutes or until skewer comes out clean. 

Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.

(If you want glaze make it like this.

To prepare glaze: Sift 3/4 cup confectioners? sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners? sugar)

I didn?t prepare the glaze; I served with dusting the cake with powdered sugar.

Do you want a bite?

Preparation time: 55 minutes

Serving: 12 serving

Verdict: Yummy. Keeper recipe

Will you make it again: I will