A lemon and poppy seed cake brings together bright citrus flavour, a buttery crumb and the gentle crunch of poppy seeds. This loaf version is finished with a lemon drizzle, with an optional icing glaze for an extra touch of sweetness.
Use fresh lemon zest for fragrance and Nut House Blue Poppy Seeds for their delicate texture. The recipe below is a starting point for your kitchen; baking times vary with your oven and loaf tin.
Recipe at a Glance
- Serves: 8–10 slices
- Preparation: approximately 20 minutes
- Baking: approximately 45–60 minutes
- Tin: a 2lb loaf tin, approximately 23 × 13cm across the top
- Oven: 180°C conventional / 160°C fan
Ingredients
For the cake
- 175g unsalted butter, softened, plus extra for greasing
- 175g caster sugar
- Finely grated zest of 2 washed, unwaxed lemons
- 3 medium eggs, at room temperature
- 200g self-raising flour
- 25g Blue Poppy Seeds
- A small pinch of salt
- 60g plain yoghurt, at room temperature
- 2 tablespoons fresh lemon juice
For the lemon drizzle
- 50g caster sugar
- 3 tablespoons fresh lemon juice
For the optional icing glaze
- 80g icing sugar, sifted
- 1–2 tablespoons fresh lemon juice, added gradually
Method
- Prepare the tin. Preheat the oven to 180°C conventional or 160°C fan. Grease and line your loaf tin with baking parchment, leaving an overhang to help lift out the cake.
- Cream the butter and sugar. Beat the softened butter, caster sugar and lemon zest until pale and fluffy, approximately 3–5 minutes with an electric mixer. Scrape down the bowl as needed.
- Add the eggs. Beat them in one at a time. If the mixture starts to split, add a spoonful of the measured flour with the next egg.
- Fold in the remaining ingredients. Mix the remaining flour, poppy seeds and salt in a separate bowl. Fold into the butter mixture, alternating with the yoghurt and lemon juice, just until combined. Avoid beating once the flour is added.
- Bake. Spoon into the prepared tin and level the top. Bake for approximately 45–60 minutes. The cake is ready when a skewer inserted into the centre comes out without wet batter and the top springs back lightly. If it browns before the centre is cooked, cover loosely with foil and continue baking.
- Add the drizzle. Stir together the drizzle sugar and lemon juice. Leave the baked cake in its tin for 10 minutes, then prick the top with a skewer and spoon the drizzle evenly over it.
- Cool. Leave for another 15–20 minutes before lifting out carefully onto a wire rack. Allow to cool completely before icing or slicing.
- Glaze if you like. Stir lemon juice into the icing sugar a little at a time until thick but pourable. Spoon over the cooled cake and allow to set.
Tips for a Good Lemon Loaf
Zest only the coloured peel. The white pith underneath can taste bitter. Zest your lemons before juicing them.
Use softened, not melted, butter. It should give slightly when pressed but still hold its shape. This helps it trap air during creaming.
Measure flour accurately. Use kitchen scales, and fold gently once it is added. Extra flour or overmixing can make the crumb heavier.
Check the centre, not just the colour. Loaf tins differ in depth and material. Start checking at 45 minutes and use the skewer test to decide when yours is ready.
Adjust the finish to your taste. The drizzle provides a tangy finish; the optional glaze adds more sweetness. You can use the drizzle alone.
Why Add Poppy Seeds?
Poppy seeds give a lemon cake small flecks of colour and a gentle crunch, contrasting with the soft crumb. You do not need to grind them for this recipe: fold them in whole with the flour.
Shop Nut House Blue Poppy Seeds for this cake and other baking projects.
Frequently Asked Questions
Can I use plain flour instead of self-raising?
For this recipe, use 200g plain flour mixed thoroughly with 2 level teaspoons of baking powder in place of the self-raising flour. Keep the other ingredients unchanged.
Do I need to soak the poppy seeds?
No soaking is required for this recipe. Add them directly to the flour mixture.
Can I leave out the icing?
Yes. The lemon drizzle is enough on its own. Let the cake cool fully before cutting for cleaner slices.
Why did my cake sink?
An underbaked centre, too much raising agent or opening the oven early can contribute. Check ingredient weights and bake until the centre is cooked through.
Can I freeze it?
Yes. Once fully cool, wrap the cake or individual slices well and freeze, preferably without the icing glaze. Defrost while wrapped and glaze after thawing if desired.
Serving and Storage
Serve plain or with a spoonful of yoghurt and fresh berries. Store the cooled, unfilled cake in an airtight container in a cool place and enjoy within 2–3 days for best quality. In warm conditions, refrigerate it. Add yoghurt or other perishable toppings only when serving.
Ready to bake? Start with Nut House Blue Poppy Seeds, fresh lemons and your favourite loaf tin.