Lemon Poppy Seed Tart

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Servings: 4 cups Difficulty: Intermediate
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A zesty, poppy-seed-infused sponge cake with a bright lemon syrup glaze and fresh tropical fruit topping
Lemmon Poppy Seed Tart recipe image

This elegant yet simple dessert features a tender, low-fat sponge cake infused with the nutty aroma of poppy seeds and the bright zest of lemons. The cake is brushed with a clear, sweet-tart lemon syrup that keeps the crumb moist and enhances the citrus notes. Topped with fresh raspberries, kiwi, and papaya, it offers a beautiful contrast of colors and textures. Perfect for brunch, afternoon tea, or a light summer dessert, this recipe delivers impressive results with pantry staples. It’s a refreshing twist on traditional lemon cakes, offering a delicate balance of sweet and tangy flavors without being overly heavy. Ideal for occasions where you want something special but effortless.

Lemmon Poppy Seed Tart recipe image
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Lemon Poppy Seed Tart

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 60.6

Description

This elegant yet simple dessert features a tender, low-fat sponge cake infused with the nutty aroma of poppy seeds and the bright zest of lemons. The cake is brushed with a clear, sweet-tart lemon syrup that keeps the crumb moist and enhances the citrus notes. Topped with fresh raspberries, kiwi, and papaya, it offers a beautiful contrast of colors and textures. Perfect for brunch, afternoon tea, or a light summer dessert, this recipe delivers impressive results with pantry staples. It's a refreshing twist on traditional lemon cakes, offering a delicate balance of sweet and tangy flavors without being overly heavy. Ideal for occasions where you want something special but effortless.

Directions

  1. Combine nonfat milk and poppy seeds in a small bowl. Let stand for 15 minutes to soften the seeds.
  2. Stir in the pear puree, beaten egg white, vanilla extract, and lemon zest until well blended.
  3. In a separate bowl, sift together the cake flour, 3/4 cup of the sugar, and baking powder.
  4. Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix.
  5. Spray a 9-inch indented, fluted shortcake pan (or ring mold) with non-stick vegetable spray. Pour the batter into the pan.
  6. Bake at 375°F (190°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 5 minutes. Then, loosen the edges and carefully turn out onto a wire rack lined with wax paper.
  8. While the cake cools, combine the remaining 1/4 cup sugar and lemon juice in a small saucepan.
  9. Heat the mixture to a boil, then reduce heat and simmer for about 1 minute until the syrup is clear and slightly thickened.
  10. Brush the warm lemon syrup over the top and sides of the cake while it is still warm, allowing it to absorb.
  11. Place the glazed cake on a serving platter. Arrange raspberries, kiwi wedges, and papaya balls attractively on top.
  12. Garnish the center with a lemon zest rose and lemon leaves, if desired. Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 60.6kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.7g4%
Cholesterol 0.8mg1%
Sodium 16.7mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.6g3%
Sugars 2.2g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, poppy seed, cake, fruit, dessert, low fat, glaze, raspberries, kiwi, brunch, tea time, summer dessert, sponge cake, citrus, easy baking
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