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Raspberry Lemon Poppy Seed Cake
bakingwithnessa
Do you have a can of Condensed milk getting dust on your Kitchen shelf at home? Then, this recipe is for you!
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Prep Time
10
minutes
mins
Bake Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Cake, Dessert
Cuisine
French
Servings
12
Equipment
Deep Heart Flexipan®
Baking Sheet (M)
Magnetic Measuring
Meyer Lemon Oil
Citrus Press
Mixing Bowl
Whisk
Mini Whisk
Mini Ladle
Ingredients
1x
2x
3x
▢
4
eggs
▢
1/2
cup
(
160
g
)
condensed milk
▢
1
Tbsp
(
15
g
)
sugar
▢
3
Tbsp
(
50
g
)
Meyer Lemon Oil
▢
4
Tbsp
(
60
g
)
Lemon
(Juice)
▢
1 1/3
cups
(
170
g
)
flour
(sifted)
▢
2 1/2
tsp
(
12
g
)
baking powder
▢
1
pint
Raspberries
▢
1
Tbsp
(
15
g
)
Poppy Seeds
Instructions
Preheat oven at 350F/180C.
Use the citrus press to collect the lemon juice. Set aside.
In a mixing bowl, whisk together eggs, condensed milk and sugar until combined.
Then, add the Meyer Lemon Oil and lemon juice.
Finally add the flour and baking powder. Whisk until all is combined.
Then, gently add your raspberries and poppy seeds to your preparation.
Place your Deep Heart Flexipan® Tray on the top of your medium perforated baking sheet.
Using your mini laddle, gently pour your preparation into the Flexipan®.
Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min)
Once your cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and enjoy! Bon appétit!
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Special Notes
Nutrition
Nutrition Facts
Raspberry Lemon Poppy Seed Cake
Amount Per Serving (12 g)
Calories
143
Calories from Fat 27
% Daily Value*
Fat
3g
5%
Saturated Fat 1g
6%
Trans Fat 1g
Cholesterol
59mg
20%
Sodium
126mg
5%
Potassium
154mg
4%
Carbohydrates
24g
8%
Fiber 3g
13%
Sugar 10g
11%
Protein
5g
10%
Vitamin A
127IU
3%
Vitamin C
13mg
16%
Calcium
117mg
12%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword
Cake, Citrus cake, Condensed Milk, Dessert, Lemon, Lemon Cake, Lemon Juice, Meyer Lemon Oil, Olive Oil Cake, Raspberry, Raspberry Cake, Valentine's Baking
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