Name: Lemon cake with poppy seeds recipe
Prep time: 15 min
Cook time: 45 min
Yield: Serves: 9
Cuisine: British, Baking
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; 150ml buttermilk; 2tsp poppy seeds; 2tbsp icing sugar, to dust

By Jessica Ransom

last updated 4 July 2023

Our lemon cake with poppy seeds is fluffy and light in texture with a subtle citrus flavour.

To replicate the flavours of lemon drizzle cake you could make a quick lemon icing for this cake by mixing some lemon juice with the icing sugar and brushing or drizzling it on top of the cake. We think it looks attractive to cut the cake into squares but you can also use a round tin and cut it into wedges.

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
150ml buttermilk
2tsp poppy seeds
2tbsp icing sugar, to dust

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Method

Line a 15cm (6in) square cake tin with two strips of baking paper or a loaf tin. Heat the oven to 180C (160C fan, Gas 4).
Sieve the flour, caster sugar, baking powder, and a pinch of salt into a bowl. Then whisk in the butter until the mixture resembles breadcrumbs.
Beat together the lemon zest, whole egg, egg yolks, and buttermilk in a bowl. Slowly add to the flour mixture, beating all the time to avoid any big lumps forming.
Stir in the poppy seeds and pour into the tin. Bake on the middle shelf for around 45 minutes.
Cool in tin. Once cold, remove from the tin and cut into squares. Serve with a light dusting of icing sugar.

Top tips for making lemon cake with poppy seeds

This is a simple recipe to follow but make sure you read our tips below so you can be confident you have baked it all the way through. We also explain the unique but delicious quality of poppy seeds and how to get the best from them.

How to tell when lemon cake with poppy seeds if cooked

Like most cakes, the easiest way to tell if it is cooked through is to insert a skewer or toothpick. If you see raw batter it needs longer but if it’s just a few crumbs it is ready. Other signs that indicate a cake is cooked are if it has risen and has an even, light golden colour. The cake should smell baked and should not wobble in the tin. If you gently press the sponge it should spring back.

What do poppy seeds add to lemon cake?

Not only do poppy seeds add a delicious crunchy texture to the finished cake, but they also bring a unique but subtle flavour. They have a nutty quality which is enhanced when toasted.

Should poppy seeds be toasted before baking?

It is not essential in this recipe but if you do toast the seeds it will enhance the flavour.

While it is possible to manually whisk the cake ingredients together, it will be quicker and easier with an electric whisk. If you’ve been thinking of upgrading for a while, food writer Jessica Ransom highly recommends getting a cordless set.

For more lemon bakes, try our lemon pound cake which has cream cheese in the batter. Our lemon curd cake takes just 35 minutes to bake and our lemon cake with olive oil is deliciously moist.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.