Category Archives: Lemon and Poppy Seed Drizzle Cake


Lemon & Poppy Seed Drizzle Cake

Another tea-time classic for you…Lemon & Poppy Seed Drizzle Cake. This is a light, moist sponge with a triple citrus hit. The poppy seeds, as well as looking pretty, give the cake a lovely crunch. I baked this one in a 21x11cm loaf tin but I think it would also work well in 18.5x9cm tin for a narrower and taller loaf. Just bear in mind that the cooking time may vary in the smaller tin.


for the cake batter
135g unsalted butter, softened
135g golden caster sugar
1 lemon, zest and juice
2 eggs
100g plain flour
35g self-raising flour
10g poppy seeds

for the syrup
juice of 1 lemon
50g golden caster sugar
100ml water

for the drizzle
1 tsp lemon juice
40g icing sugar, sifted


  • Preheat the oven to 160°C and line a 21x11cm loaf tin.
  • Start by making the cake batter.
  • Sift the two flours into a large bowl and add the poppy seeds.
  • In a separate bowl cream together the butter, sugar and lemon zest until pale and fluffy.
  • Gradually add the eggs mixing all the time and add a tablespoon of the flour to prevent the mixture from curdling if needed.
  • Now gently fold in the flour and poppy seeds.
  • Finally fold in the lemon juice and stir until evenly combined.
  • Spoon into the lined loaf tin and bake in the centre of the oven for 45-50 minutes until a skewer inserted into the middle comes out clean.
  • Meanwhile, make the lemon syrup by placing the lemon juice, sugar and water in a small saucepan over a medium heat and boiling until reduced by half.
  • When the cake is done, remove it from the oven and immediately prick holes all over the top of the cake with a skewer.
  • Pour the lemon syrup al over the top of the cake ensuring that it seeps down the holes.
  • Leave the cake to cool completely in the tin placed on a wire rack.
  • Once the cake is completely cool, prepare the lemon drizzle by sifting the icing sugar into a small bowl and pouring over the lemon juice.
  • Mix the sugar and lemon juice until smooth.
  • If needed, add more lemon juice a drop at a time until you achieve desired drizzling consistency.
  • Remove the cake from the tin and paper and get drizzling!
  • Leave the cake for at least 15 minutes before serving so that the drizzle has time to set.
Serves 8