Lemon and poppy seed cake recipe

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15 min


45 min

Nutrition per portion

Calories 318 kCal 16%
Fat 16g 23%
  -  Saturates 8gg 40%

This quick-to-prepare recipe makes a subtle, delicately-flavoured cake. Cut into squares and serve with high tea. Perfection!


  • 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


  • 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.

Click to rate
(54 ratings)
Sending your rating

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