Cranberry & Poppy Seed Cake

Cranberry & Poppy Seed Cake

With just a little bit of rearranging, a normal butter cake can be transformed into a fashionable country cake!

Ingredients: one 18 cm round cake pan

Unsalted butter (or margarine)
100 g
Sour cream
100 g
Granulated sugar
80 g
Cake flour
130 g
Grated lemon peel
1/2 lemon
Poppy seeds
2 tablespoons
Baking powder
1/2 teaspoon
●Cranberries (fresh or frozen)
180 g
●Cake flour
2 teaspoons
●Granulated sugar
18 g
Lemon juice for icing
2 teaspoons
Powdered sugar for icing
40 g


1. 1) Grease the cake pan with butter and line with parchment paper. 2) Sift the powdered ingredients. 3) Bring the egg and cranberry to room temperature.
2. Microwave the butter and sour cream for 30-40 seconds. Use a whisk to mix. Preheat the oven.
3. Add the granulated sugar and mix together.
4. Add the beaten egg in 5 batches and stir it in.
5. Add 1/3 of the powdered ingredients and mix.
6. Divide the remaining powdered ingredients into 2 batches and add to the batter. Mix in roughly with a rubber spatula.
7. Add the grated lemon peel and mix it in.
8. Mix in the poppy seeds and then pour into the cake pan.
9. Combine the ● filling ingredients.
10. Lightly pour the filling into the center of the batter.
11. Bake for 50 minutes at 180°C (after 40 minutes, cover with aluminum foil).
12. Once cooled, combine the icing ingredients.
13. Use a piping bag with a fine tip or a spoon to drizzle the icing over the cake.

Story Behind this Recipe

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.