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69 Reviews
Kate
August 29, 2022
The first attempt didn't rise as much as I would have liked. However, on the second attempt, I changed the temperature to 350 for 15 minutes and then lowered it to 325 for 40 minutes. Better rise and crumb.
alicelee
October 28, 2021
I just made this cake and it came out great. I did have to bake it a bit longer and I added 2 tbsp of poppy seeds because I like them. It was a tender crumb and had a slight dome-y center. I would make this again.
ShaiLa J.
January 28, 2021
I've tried a couple of recipes from Helen Goh and they have been excellent. So, when I heard that this cake was her favorite cake I had to try it. The cake baked beautifully. Good rise. Golden. Beautiful crumb. And yet, I found the taste lacking and the texture quite dense. Personally I like a light fluffy lemon poppy seed cake and this did not deliver such dreams. Oh well to the next recipe. Any recommendations?
Elizabeth E.
July 1, 2020
I wish I had I read the reviews before I made this - just wasted eggs and butter during quarantine! I tried baking the cake in mini-pans which probably didn’t help the cause.
Toya L.
April 27, 2020
Was very excited to try this cake, as I've always been a huge admirer of Yotam Ottolenghi, but found myself hugely disappointed in the structure of the recipe. It felt obvious as a home baker that this is a recipe intended for someone with a sous chef.
How on earth would it be possible to have sifted the dry ingredients, melted the butter, AND zested the lemons in the 4 total minute increment in which one is supposed to be whipping the eggs simultaneously?
A far better order is:
1. Melt the butter, and zest the lemons, stirring occasionally. Once the butter is just melted, add the poppy seeds and lemons.
2. Sift the dry ingredients together.
3. Whip the eggs and sugar
4. Make sure that the butter is cool before adding it to the mixture, so as not to cook the eggs.
My bake took the full 65 minutes, I'm American and used King Arthur All Purpose flour and American size large eggs.
I observed this order, and produced an acceptable but not hugely noteworthy cake. It matched the photo almost exactly, but I found the texture to be a bit dense, and that the frosting could have been made with 1.5 tsp of lemon juice instead of 2, as the 2 tsp version soaked into the top layer of the cake and made what should have been a crisp bite a bit gummy.
Overall, I was disappointed and underwhelmed by what felt like an elitist take on a humble country cake, with much of the order of the recipe either left intentionally vague, or simply ill considered.
How on earth would it be possible to have sifted the dry ingredients, melted the butter, AND zested the lemons in the 4 total minute increment in which one is supposed to be whipping the eggs simultaneously?
A far better order is:
1. Melt the butter, and zest the lemons, stirring occasionally. Once the butter is just melted, add the poppy seeds and lemons.
2. Sift the dry ingredients together.
3. Whip the eggs and sugar
4. Make sure that the butter is cool before adding it to the mixture, so as not to cook the eggs.
My bake took the full 65 minutes, I'm American and used King Arthur All Purpose flour and American size large eggs.
I observed this order, and produced an acceptable but not hugely noteworthy cake. It matched the photo almost exactly, but I found the texture to be a bit dense, and that the frosting could have been made with 1.5 tsp of lemon juice instead of 2, as the 2 tsp version soaked into the top layer of the cake and made what should have been a crisp bite a bit gummy.
Overall, I was disappointed and underwhelmed by what felt like an elitist take on a humble country cake, with much of the order of the recipe either left intentionally vague, or simply ill considered.
lizz
April 22, 2020
i made this cake & it turned out great. I did make 3 adjustments: I substituted coconut milk based yogurt because I did not have any sour cream in the house, I used slightly less sugar (between 3/4 and 1 cup) which is more to my taste and used 4 American large eggs based on the comments below--I never knew egg sizes varied country to country and weighed them and lo & behold! Texture of cake was great and I did not have issues with it falling. I only cooled butter the duration of time I was preparing other ingredients, including zesting the lemon.
Bellahughes
March 21, 2020
Would not recommend making this cake!! Saw other people had problems with the cake collapsing, same with me! Possibly the butter was too warm, but I followed the UK edition of Sweet, which just says “set aside”, aka makes no reference to needing this to cool (mine was probably warm, definitely not hot). So disappointing when recipes are written badly / don’t work!
Hina K.
January 20, 2019
Has there been an update to this recipe? I made it when it was first posted and I could have sworn it called for heavy cream but now it says sour cream.
Samtuller
December 7, 2018
YO FUCK YOU YOUR GRAMMAR NO GOOD IT SHOULD BE BUTTER THEN LINE BAKING PAN< NOT AND WHAT ARE YOU SOULESS
tammany
November 11, 2018
Quick question on sour cream vs heavy cream: It seems like many people had success (albeit after a bit of extra mixing) using heavy cream. Can I sub heavy cream for the sour cream? I ask bc I will use up the extra half cup of heavy cream but extra sour cream just sits around my fridge until it becomes a moldy mess. I just don't use it very often. (Or is there a sour cream hack - like clabbering milk? - that I need to know about??!! Tell me please!!) Thanks!!
Helen
November 11, 2018
Hello, where are you based? Just asking because the cream, even heavy cream in the US is much thinner than here in the UK, and affects the liquid content of the cake. The cream we used is closer in consistency to the sour cream, so if you are based in US, sour cream is a better bet. If Aus/NZ, heavy cream is fine. You could freeze the remaining sour cream and add to sauces/soups another time. Another tip, make sure your melted butter is not hot when you fold it into the batter. Cool to room temp before use. Hope that is helpful.
tammany
November 11, 2018
Helen - thank you! I'm in the US so using thinner heavy cream. But I didn't know I could freeze sour cream - and that is what I will do! That way I have another half-container ready for the next batch of lemon & poppy seed cake. And thanks too for the butter tip - I'll make sure it's room temp.
Eh444
June 5, 2018
Just made this cake...it was absolutely DELICIOUS! A permanent place in my repertoire. I cant wait to bring this out at an afternoon tea and watch the reaction to this humble lemon cake!
geugca
May 6, 2018
The corrections on the book call for sour cream instead of heavy cream. A whisk instead of a paddle attachment on medium speed. Has anyone made this cake with these changes?
Candy V.
March 14, 2018
I’m a little confused after reading the comments. If I’m in the US, should I be using large or extra large eggs?
sunnycooksandhow
February 14, 2018
I made this to bring to a dinner party and it was a hit! This was an easy cake to put together and I like the ingredients are accessible. 2 lemons was enough to get me to 1 tbsp of zest. My cake rose quite beautifully and did not sink. I'll be making this again because it makes a great loaf for gifting!
Bill
January 13, 2018
http://crownpublishing.com/sweetupdate Some of the bakers problems here might be due to the errors made by the publisher in the US. Calls for whisk no paddle attachment in Step 2.
Gal
February 27, 2018
Bill is correct. In February 2018, Penguin Random House sent the following email with an "Important Information for the North American Edition of Sweet"
"We would like Penguin Random House readers who purchased the North American edition of Sweet to be aware that a number of errors occurred during the book publisher’s editorial process when converting ingredient measurements and oven temperatures to American equivalents. While we are in the process of producing the corrected edition of the book, which will be available in mid-March, we want to ensure that our readers are aware of the corrections to the current edition, which are detailed in this document.
http://crownpublishing.com/SweetUpdate?ref=PRHD4C9DF701985&linkid=PRHD4C9DF701985&cdi=592BE340B4C6BF2FE0534FD66B0AD5BB&template_id=8352&aid=randohouseinc13136-20
For those who purchased the North American first edition, we are offering replacement copies when the new printing is available; please email [email protected] to request a copy of the new printing".
"We would like Penguin Random House readers who purchased the North American edition of Sweet to be aware that a number of errors occurred during the book publisher’s editorial process when converting ingredient measurements and oven temperatures to American equivalents. While we are in the process of producing the corrected edition of the book, which will be available in mid-March, we want to ensure that our readers are aware of the corrections to the current edition, which are detailed in this document.
http://crownpublishing.com/SweetUpdate?ref=PRHD4C9DF701985&linkid=PRHD4C9DF701985&cdi=592BE340B4C6BF2FE0534FD66B0AD5BB&template_id=8352&aid=randohouseinc13136-20
For those who purchased the North American first edition, we are offering replacement copies when the new printing is available; please email [email protected] to request a copy of the new printing".
shecky2000
December 15, 2017
This recipe calls for a paddle attachment on the mixer but I only have a hand mixer with the traditional beater type blades. Will that work just as well, or would it be better for me to mix by hand with a wooden spoon or such? Thanks in advance for the advice.
Joycelyn
December 10, 2017
For anyone wondering about bleached flour being banned in the UK, read the link.
https://www.food.gov.uk/sites/default/files/multimedia/pdfs/breadflourguide.pdf
Also, link to an explanation on the difference in egg size, UK versus US, from Ask Nigella.
https://www.nigella.com/ask/egg-sizes
https://www.food.gov.uk/sites/default/files/multimedia/pdfs/breadflourguide.pdf
Also, link to an explanation on the difference in egg size, UK versus US, from Ask Nigella.
https://www.nigella.com/ask/egg-sizes
JosieD
December 9, 2017
Help! I’ve made this cake twice and each time the Center has fallen after a 55-60 minute bake. Does it just need more time in the oven or am I doing something else wrong?
Joycelyn
December 10, 2017
Might be as simple as how you measured your flour. If you scoop and level you'll end up with more flour than fill and level.
For best baking result, invest in a digital kitchen scale ( they're not that expensive ) and you'll see a noticeable difference ( as in success ) in your baked goods.
For best baking result, invest in a digital kitchen scale ( they're not that expensive ) and you'll see a noticeable difference ( as in success ) in your baked goods.
MarkP
March 21, 2018
I weighed the flour but had similar results with the center collapsing. Any additional advice appreciated.
Helen
November 5, 2018
Hi Mark, sorry I have just seen this. Is it possible that your melted butter was too warm when you folded it into the cake batter?
Matt K.
January 18, 2019
Mine collapsed too. I weighed the ingredients. The butter had a fair amount of time to cool. What temp should it be?
Regine
December 9, 2017
Irecall once doing a British recipe that asked for 3 medium eggs so I used 3 large (US) eggs since medium eggs in England are equivalent to 3 large eggs in the US.
soupcon
December 8, 2017
For those of you having difficulty with this recipe there are two issues. The first is that it is illegal to sell bleached flour in England/Europe so use unbleached flour. The second is the eggs. Egg sizes in England/Europe are different. Their large size eggs are the equivalent of extra large eggs in North America. Now see if the recipe works.
Joycelyn
December 10, 2017
Don't think it's so much the bleached versus unbleached as long as the flour being used in US is AP flour, or in UK, Plain flour. Both work the same with the only difference being the "colour" of your finished baked cake/cookies and such. One ( the bleached ) being whiter in colour, the other ( unbleached ) being somewhat off white in colour but certainly not offputting in colour.
As for US versus England/Europe egg sizes, agree 100%
As for US versus England/Europe egg sizes, agree 100%
Regine
November 30, 2017
This cake is really good. I made it several times. The last time though (and I think I will continue doing this), I experimented by separating the eggs, beating the egg white portion with 1/4 cup of the sugar until stiff, an then folding it into the rest of the batter. While the recipe as is is already very good, doing this makes the cake a big higher and lightens the texture. Also, I find that if you want to further minimize the slight bump on the cake, lowering the oven temperature makes the top flatter. Last time I baked this cake, I lowered the temperature from 325 and baked cake for 1 hour. I also skip the poppy seeds because I don't really like them.
Marta
November 16, 2017
Could I bake this in a muffin plan and make individual muffins? Or a bundt pan? An did yes, how big should the pan be?
Milehighlori
November 1, 2017
Delicious and quick to assemble. As suggested, I lessened the sugar to 3/4 cup. This recipe is a keeper.
Idalu
October 27, 2017
Lovely cake, nice texture. I reduced the sugar to 3/4 of a cup and after I added the cream it looked very liquidy and I was a bit worried but once I added the floor it looked better and once cooked even better. I poured the glaze on half of the cake only and I actually prefer it without. Will make again.
Naomi W.
October 26, 2017
Let me tell you how terrific this cake is..... amazing - not too sweet and the texture is from heaven. If you love lemony lemon cake this is the ONE.
ellen
October 17, 2017
I just made this & it is fabulous- but how can you really go wrong with butter & heavy cream? I even got distracted by my podcast & ended up adding the melted butter to the mixer & then folding in the flour by hand at the very end- still with excellent results.
3jamigos
October 14, 2017
Lovely cake! I added the cold cream to the egg mixture slowly while mixer was running. After beating for 2 minutes the batter had the consistency of thick pancake batter. Folded in the flour easily. So good and easy! This is a keeper.
Karen M.
October 10, 2017
Hello, novice baker question... should the heavy cream be cold or at room temperature? Thanks!
3jamigos
October 14, 2017
I took it straight out of the fridge and slowly added it to the mixture as my mixer was running. Turned out great.
Karen M.
October 14, 2017
I added the cream the same way. The cake turned out picture perfect and tasted delicious! I plan to make it again very soon :)
Beth
October 8, 2017
I wonder if cooking this in a bundt pan wouldn't elevate it a bit. Any advice on other changes required (time? temp?) or likelihood of success if I swap bundt for the loaf pan?
Regine
October 7, 2017
Rebel, there is enough baking powder (actually 1 1/4 tsp in original recipe not 1 1/3 tsp). Maybe there is something you did not do or measure well. Give it a try again. Also,
i used my digital scale to measure ingredients.
i used my digital scale to measure ingredients.
Regine
October 7, 2017
I just had a slice. It is super delicious, moist, and lighter and fluffier (which I like) than a pound cake. And, not that it is necessary but next time i make it, I will for fun beat heavy cream separately till it thickens, fold with the egg mixture, and then fold in the flour and butter. When you add the heavy cream just like that to the egg mixture, it never thickens. Thanks for such a delicious lemon cake - without the poppy seeds. :0)
Rebel S.
October 7, 2017
Delicious but sank down the center after a 54 minute bake. Not even complaining that I can't serve it. Baking powder seems low to me.
Regine
October 6, 2017
ork too well since folding I I meant folding is easier when the batter that you are folding into is thicker.
Regine
October 6, 2017
9x5. I baked cake without poppy seeds and will let you know opinion when i eat it. One thing though. The egg/sugar mixture thickened but was watered down by addition of the heavy cream. I beat it for 2 or more minutes (maybe 4). As a result, folding the flour and butter did not work too well since folding is the easier when the batter than you are folding into (egg mixture) is thicker. I had to beat mixture for about 30-40 secs to make sure all ingredients were well well incorporated. Had the heavy cream been whipped on its own and then added/folded into the egg mixture, it would have been easier to fold flour and then the butter.
I also added about 1 tsp vanilla paste.
I also added about 1 tsp vanilla paste.
Alexis V.
October 6, 2017
I greatly appreciate recipes with the volume amounts shown in metric measures. Looking forward to trying this recipe.
Regine
October 6, 2017
Nancy, me too. LOL
I do not like poppy seeds so I already know I will not use. It will not affect outcome - at least based on my experience.
I do not like poppy seeds so I already know I will not use. It will not affect outcome - at least based on my experience.
Nancy M.
October 6, 2017
I have an irrational hate for poppy seeds. Would the recipe be negatively impacted if I left them out?
Regine
October 6, 2017
Hopefully, Helen will add the flour amount to the recipe .D) Because I bake all the time, I noticed immediately that the flour was missing. Thanks to those of you who wrote that the amount is 170 grams.
Stacey
October 6, 2017
I looked here and this one says 170g plain flour (between 1 1/3 and 1 1/2 cups)
http://www.dailymail.co.uk/home/you/article-4881012/How-sweet-Lemon-poppy-seed-cake.html
http://www.dailymail.co.uk/home/you/article-4881012/How-sweet-Lemon-poppy-seed-cake.html
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