Lemon & Poppyseed Cake

by Jo Kenny

Forget stellar performance and tantalising conversation. The best (laziest) way to win popularity points in a new job is with food. Or rather, once your colleagues learn you have a food blog, passing your probation will be held to ransom so you’ve got no choice!

I’ve always sided with lemon drizzle cake, but poppy seeds actually add that nice country vibe that I really like in a cake recipe. You can imagine a farmer’s wife with a frilly apron and flour in her hair whipping up one of these! I got this from the BBC Website and it’s a really solid recipe.

Lemon & Poppyseed Cake

  • 175g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 200g self-raising flour
  • 4 lemons, zested and 2 juiced for icing
  • 3 eggs
  • 2 tbsp poppy seeds
  • 125g pot natural yoghurt
  • 200g icing sugar
  • 3 tbsp lemon juice (see above)

Lemon poppyseed cake recipe

The cake mix calls for a pot of natural yoghurt, which is genius: it adds loads of moisture as well as a tang that works really well against the lemony sharpness.

Lemon poppyseed cake recipe icing

The thick icing is, as always, utterly satisfying to pour over the top of your cooled cake and to watch slowly spill over the sides.

Lemon poppyseed cake recipe slice

Lemon poppyseed cake recipe baking slice

For extra lemony points I topped with a few lemon jelly sweets. I will 100% be making this cake again, it’s marvellous!

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