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    Home » Vegetarian

    German Poppy Seed Cake (Mohnkuchen)

    Published: Jan 22, 2021 · Modified: Jul 4, 2021 by Marita Sinden · 17 Comments

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    Bursting with delicious flavours, this old-fashioned German Poppy seed cake is soft and moist. Glazed with lemon icing these contrasting flavours are an exciting treat for your taste buds. The recipe is simple, the ingredients minimal. This is a showstopper cake without any hassle.

    Lemon glazed poppy seed cake

    I first made this cake as a bring-along to my friend’s birthday party in London in 2014. One of my friends is Polish and she was reminiscing about her Grandmother’s poppy seed cake. This cake brings up memories of care-free fun times, of my youth. 

    A Slice of German Poppy Seed Cake

    History of Poppy Seed Cakes in Germany 

    Poppyseed cake is called Mohnkuchen in German. Simply put together from the German word for poppy seeds “Mohn” and cake “Kuchen”. 

    Traditional poppy seed cakes originate from Silesia and Poland but have become part of the German and Austrian cuisine over centuries.

    About this German Poppy seed cake recipe 

    This recipe is so easy and simple, you will love it. It is full of poppy seeds, yet it is light and moist. This is because the dough includes yoghurt which gives the cake a smooth texture. 

    Ingredients: 

    • 200 gr butter ¾ cup or 7 oz – at room temperature 
    • 4 eggs at room temperature 
    • 250 gr caster sugar 1 cup and ⅛ cup or 8.8 oz 
    • 200 gr ground poppy seeds (affiliate link) 1.5 cups or 7 oz 
    • 300 gr  flour 2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour 
    • 2 tsp baking powder (affiliate link)
    • 300 gr plain full-fat yogurt 1 cup and 3 tbsp, 10 oz 
    • ½ tsp ground cinnamon (affiliate link)
    • zest of half a lemon (about 1 tsp)

    Baking Essentials (Affiliate Links)

    How to make German Poppy Seed Cake: 

    1. Preheat the oven to 180°C  or  356°F
    2. Using a stand or hand mixer add the butter, eggs and sugar to the bowl. Whisk until the mixture is creamy.
    3. Add the yogurt, poppy seeds, ground cinnamon (affiliate link) and lemon zest to the mixture. Whisk the ingredients until you achieve a smooth batter.
    4. In a separate bowl, sieve the flour and baking powder (affiliate link) together. 
    5. Pour the wet ingredients into the dry ingredients, then whisk until completely combined.
    6. Pour or spread the batter into a greased cake tin.
    7. Bake the cake for about 50 minutes. Oven times may vary depending on your oven. 
    8. To check if the cake is done, poke a toothpick into the middle of the cake. If it comes out clean your cake is done. 
    9. Remove the cake from the oven and let it cool before adding the icing. 
    Slices of German Poppyseed cake

    Icing options:

    I would suggest three options on how to decorate the cake. In the pictures, I used lemon icing.

    1. You can dust the cake with some icing sugar.
    2. Alternatively, you can try the simple lemon icing below.
    3. For a cream cheese icing, which is an American twist, I would suggest the recipe from Sally’s Baking Addiction. 

    Lemon Icing Glaze Recipe for Poppy Seed Cake 

    Icing Ingredients: 

    • 200 g icing/confectioners sugar (7 oz)
    • 4 tablespoon fresh lemon juice. 

    Method

    1. Sieve the icing/confectioner sugar into a bowl.
    2. Whisk in the lemon juice spoon by spoon until you achieve a thick, creamy consistency.
    3. TIP: If the icing gets too liquid add more icing sugar. If it is too hard to spread, add a couple of drops of lemon juice.  
    4. Spread with a knife or a palette knife over the cake and leave to set. 

    How to serve lemon poppy seed cake? 

    In Germany, this cake will traditionally be served with coffee or tea for “Kaffee und Kuchen”. This is cake time in Germany and traditionally takes place in the afternoon.  This is supposed to be a "dry" cake - but if you fancy why not serve it with a big spoon of whipped cream (Schlagsahne)?

    How to store poppy seed cake? 

    This cake is great to prepare in advance. It does not need to be refrigerated. Simply store in an airtight container and consume within 4 days. After that, the cake may dry out. 

    Can I freeze poppy seed cake? 

    This cake freezes very well. Place in an airtight container and freeze for up to three months. 

    *This recipe was first posted in March 2014 and updated in January 2021. We make this cake very often. Here are the old pictures as reference.

    German Pooyseed Cake with Lemon Cream Cheese Icing
    German-Poppyseed-Cake2

    Looking for more recipes with poppyseeds?

    Try this Hungarian Beigli Recipe, a Hungarian Poppy Seed Recipe.

    Here are more German Cake recipes for you to try

    • German Apple Streusel Cake (Apfelstreuselkuchen)
    • Donauwelle (Danube Cake)
    • Fantakuchen (Fanta Cake)
    • Christmas Stollen
    • German Strawberry Cake
    • Mamorkuchen (German Marble Cake)

    Recipe

    Lemon glazed poppy seed cake

    German Poppy Seed Cake with Lemon Icing

    Marita
    A delicious light poppy seed cake from Germany. The cake is topped with a rich Lemon Cream Cheese Icing.
    4.82 from 22 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Cake
    Cuisine German
    Servings 10 slices
    Calories 578 kcal

    Equipment

    • 25 cm/ 10 inch cake form

    Ingredients
      

    Cake Mixture

    • 200 gr butter ¾ cup or 7 oz – at room temperature 
    • 4 eggs at room temperature 
    • 250 gr sugar 1 cup and ⅛ cup or 8.8 oz 
    • 200 gr ground poppy seeds 1.5 cups or 7 oz 
    • 300 gr plain flour 2 cups or 10 oz, in Germany Type 405 flour, UK plain flour, US pastry flour 
    • 2 teaspoon baking powder
    • 300 gr plain full-fat yoghurt 1 cup and 3 tablespoon or 10 oz 
    • ½ teaspoon ground cinnamon
    • lemonzest of half a lemon

    Lemon Glaze/Icing

    • 200 gr icing/confectioners sugar 7 ounces
    • 4 tablespoon fresh lemon juice
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 180°C  or  356°F
    • Using a stand or hand mixer add the butter, eggs and sugar to the bowl. Whisk until mixture is creamy.
    • Add the yoghurt, poppy seeds and cinnamon and lemon zest to the bowl. Whisk the ingredients until you achieve a smooth batter.
    •  In a separate bowl, sieve the flour and baking powder (affiliate link) together. 
    • Pour the wet ingredients into the dry ingredients, then whisk to completely combine.
    • Pour or spread the batter into a greased cake tin.
    • Bake the cake for about 50 minutes. Oven times may vary. To check if the cake is done, poke a toothpick into the middle of the cake. If it comes out clean your cake is done. Remove the cake from the oven and let it cool before adding the icing. 

    Lemon Icing Glaze

    • Sieve the icing/confectioners sugar into a bowl.
    • Whisk in the lemon juice spoon by spoon until you achieve a thick, creamy consistency.
    • If the icing gets too liquid add more icing sugar. If it is too hard to spread, add a couple of drops of lemon juice.  
    • Spread with a knife or a palette knife over the cake and leave to set. 

    Nutrition

    Calories: 578kcalCarbohydrates: 76gProtein: 10gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 112mgSodium: 273mgPotassium: 259mgFiber: 5gSugar: 47gVitamin A: 625IUVitamin C: 3mgCalcium: 392mgIron: 4mg
    Keyword german poppy seed cake, poppyseed cake
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      4.82 from 22 votes (12 ratings without comment)

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      Recipe Rating




    1. Sara Marioni says

      September 03, 2024 at 3:00 pm

      5 stars
      This cake is amazing - looks strange but tastes delicious. Highly recommend! I used normal poppy seeds (not ground) and the recipe worked.

      Reply
      • Marita Sinden says

        September 04, 2024 at 10:49 am

        Hi Sara,

        thanks for yoour feedback. I am glad you enjoyed it.

        Reply
    2. Illgen Ines says

      June 26, 2021 at 10:14 pm

      A question about the poppyseeds: do you use the ones available in a can? Or do you use whole poppyseeds that have to be ground up? Where do you get them? I had an aunt who used to make a poppyseed cake that looked just like yours. I probably haven’t had it in 50 or 55 years and can’t wait to try to make my own. It was my favorite cake.

      Reply
      • Marita says

        June 26, 2021 at 9:26 pm

        5 stars
        Hello Illgen, I used ground poppyseeds. Where do you live? I think you can get them from health stores or amazon in most countries.

        I really hope it's similar to your aunt's cake! Let me know

        Reply
    3. Mayuri Patel says

      January 26, 2021 at 6:14 pm

      5 stars
      Oh my that’s a generous amount of poppy seeds in the cake. And the cake is so moist. If its a fuss free cake, I’m up for it. Like ones where I don’t have to send time icing or frosting them.

      Reply
      • Michelle says

        October 30, 2021 at 10:12 pm

        4 stars
        Totally worth it, fuss-free, easy-to-make deliciousness.

        Reply
        • Marita says

          October 31, 2021 at 9:37 pm

          Hi Michelle,

          thanks for your comment. I am glad you enjoyed the recipe.

          Reply
    4. Helen says

      January 26, 2021 at 4:21 pm

      5 stars

      5 stars
      It looks delicious! I’ve made pastries with a poppyseed filling before but never included them in a cake like this. I’ll have to give it a try! Thanks for linking it to #CookBlogShare 🙂

      Reply
    5. Beth Sachs says

      January 26, 2021 at 3:30 pm

      5 stars
      This looks like such a deliciously moist cake. Thanks for linking up to #CookBlogShare

      Reply
    6. Gregory Halpen says

      January 26, 2021 at 3:10 pm

      5 stars
      Two of my favorite ingredients! Poppy seeds and lemons. This looks so good!

      Reply
    7. Janice says

      January 26, 2021 at 12:38 pm

      5 stars
      What a great cake! I love German cakes and the Kafee und Kuchen tradition.

      Reply
    8. Patrick B. says

      January 25, 2017 at 9:26 pm

      Hi, could you give a link to the normal recipe that isn't "light"? I prefer the really rich, buttery version.

      Reply
    9. Ginger says

      May 14, 2014 at 6:00 pm

      5 stars
      It looks amazing! I have to admit I have never made Mohnkuchen - must try harder...

      Reply
    10. Connie says

      May 14, 2014 at 3:19 pm

      Oh, YUM! I love Mohnkuchen of just about any kind.

      Reply
    11. Chef Bobby Lavon says

      March 12, 2014 at 2:25 pm

      5 stars
      I forgot to rate the recipe. It looks really easy to follow and I think even the novice would have fun preparing this dessert!

      Reply
      • Marita says

        March 12, 2014 at 3:02 pm

        Thanks its really easy... to make hope you try it one day x

        Reply
    12. Chef Bobby Lavon says

      March 12, 2014 at 2:21 pm

      The German poppy... looks delicious!!

      Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

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