Source: Lemon poppyseed cake

Lemon Poppyseed Cake

Course Dessert
Cuisine British
Keyword Cake, Lemon, Poppyseed
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people


  • 175 g butter softened
  • 175 g golden caster sugar
  • 200 g self-raising flour
  • 4 lemons zested and 2 juiced for icing
  • 3 eggs
  • 2 tbsp poppy seeds
  • 125 g natural yogurt


  • 200 g icing sugar
  • 3 tbsp lemon juice


  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin.
  • In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack
  • Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

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