Lemon and Poppy Seed Drizzle Cake is a firm favourite in our household and one that my children always request in the school holidays. It’s easy to make and has very few ingredients, most of which you are likely to have in your pantry or store cupboard.
If you are short on time, you can always make the basic sponge and then return later to add the lemon drizzle. Although just the smell alone makes it hard to leave and return to later.
If your children are not a fan of the poppy seeds these can always be left out of the mixture as the cake is still tasty.
Ingredients for Lemon & Poppy Seed Drizzle Cake
125ml (1/2 cup) warm milk
2 tbsp Poppy Seeds
Grated zest of 3 lemons plus the juice of 1
200 g unsalted butter (softened)
200 g Caster Sugar
3 Medium Eggs (lightly beaten)
200 g Self-raising flour
For the Icing
150 g Icing Sugar
grated Zest and Juice of 1 Lemon.
- Preheat the oven to 180 degrees/ gas 4.
- Grease and line a 2lb loaf tin with baking parchment.
- In a small bowl mix the warm milk with the poppy seeds and set aside.
- With your, Kitchenaid Mixer beat the butter and caster sugar until light & fluffy. Gradually add the egg, beating well after each addition.
- Sift over the flour and carefully fold into the egg, butter and sugar mix. Fold through the milk, poppy seeds, lemon zest and juice.
- Pour the mixture into the lined tin and bake for 40 – 45 minutes. Insert a skewer and check that it comes out clean, confirming that the cake is cooked through.
- Leave the cake to cool completely on a wire rack.
Method for the Lemon Icing
- Sift the Icing Sugar into a bowl and add the lemon juice & zest.
- Mix the ingredients to form a smooth, pourable mixture. If it’s too stiff add a little milk or lemon juice to loosen and if it’s too runny then add a little more Icing Sugar.
- Drizzle over the cake and serve.
The cake can be stored in an airtight container for up to 3 days.