Lemon Drizzle Poppy Seeds Cake (Printable)
A moist loaf bursting with fresh lemon zest and crunchy poppy seeds, topped with tangy lemon glaze.
# What You Need:
→ Cake
01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs
04 - Zest of 1 lemon
05 - 1 ½ tablespoons lemon juice
06 - 9 oz self-raising flour
07 - 2 tablespoons poppy seeds
08 - 2.7 fl oz whole milk
09 - ¼ teaspoon fine salt
→ Lemon Drizzle
10 - 3.5 oz icing sugar
11 - 2–3 tablespoons lemon juice
# How To Cook:
01 - Preheat oven to 350°F. Grease and line a 2 lb loaf pan with parchment paper.
02 - Beat butter and caster sugar together until pale and fluffy.
03 - Add eggs one at a time, beating well after each addition.
04 - Fold in lemon zest and lemon juice thoroughly.
05 - Sift self-raising flour and salt, then gently fold into batter.
06 - Stir in poppy seeds and milk until batter is smooth.
07 - Pour batter into the prepared pan and smooth the surface, then bake for 45 to 50 minutes until a skewer inserted in the center comes out clean.
08 - While baking, mix icing sugar with enough lemon juice to make a pourable glaze.
09 - Cool cake in the pan for 10 minutes; transfer to a wire rack. Prick top with a skewer and slowly pour over the lemon glaze. Let cool completely before serving.
# Expert Tips:
01 -
- It’s like a little burst of sunshine in every bite, sharing a secret zing that lifts your mood.
- The crunch from the poppy seeds adds a delightful surprise you didn’t know you needed.
02 -
- Softening the butter properly is the secret to getting that fluffy texture you dream of.
- Pricking the warm cake before glazing allows the drizzle to sink in, adding moisture and tang.
03 -
- Always use fresh lemons for zest and juice; bottled lemon just won’t cut it here.
- The gradual addition of eggs keeps the batter from curdling and ensures a smooth cake.