Lemon and poppy seed cake recipe

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serves: 9
Skill: medium
Cost: not
Prep: 15 min
Cooking: 45 min

Nutrition per portion

RDA
Calories 318 kCal 16%
Fat 16g 23%
  -  Saturates 8gg 40%
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  • This quick-to-prepare recipe makes a subtle, delicately-flavoured cake. Cut into squares and serve with high tea. Perfection!

    Ingredients

    • 200g (7oz) plain flour
    • 200g (7oz) caster sugar
    • 2 level tsp baking powder
    • 125g (4½ oz) soft, unsalted butter
    • Juice and grated lemon zest of 2 organic or unwaxed lemons
    • 1 large egg
    • 2 large egg yolks
    • ½ x 284ml carton buttermilk
    • 2tsp poppy seeds
    • 2tbsp icing sugar, to dust
    • You will need:
    • 15cm (6in) square tin, completely lined with parchment paper

    Method

    • Preheat oven to 180°C (350°F, gas mark 4). Sieve the flour, caster sugar, baking powder and a pinch of salt into a bowl. Then whisk in the butter until you’ve got crumbs.

    • Beat together the lemon zest, whole egg, egg yolks and buttermilk in a bowl. Add to the flour mixture, beating all the time. Then stir in the poppy seeds and pour into the tin. Bake on the middle shelf for around 45 mins.

    • Cool in tin, cut into squares and serve with a light dusting of icing sugar and fruit.

    Top tip for making Lemon and poppy seed cake

    To find out if your cake is ready, insert a skewer in it: it should come out clean.

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