Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Prep Time ~20 mins Cooking Time ~40 mins
Approx Cost ~£4.00 Difficulty ~Easy
Freeze ~No Serves ~6

Tip ~ Instead of making one large cake, the mixture could be put into muffin cases and cooked for slightly less time.


165g unsalted butter, softened

110g caster sugar

Zest of 1 lemon, save the juice for the icing

30g poppy seeds

1 teaspoon vanilla essence

200g self raising flour

140ml milk

3 egg whites

For the icing:

125g icing sugar

Juice 1 lemon (or 1/2 an orange)

10g poppy seeds

You will need: 16cm round cake tin, greased with butter and base lined with baking parchment.


  • Preheat the oven to 160C, Gas mark 3.
  • Place the softened butter and sugar in a mixing bowl, beat until pale and fluffy using an electric hand mixer.
  • Add the lemon zest, poppy seeds and vanilla essence and mix through to combine.
  • Add half of the flour and mix, alternating with half the milk, until all is incorporated.
  • In a separate bowl, whisk the egg whites to soft peak stage.
  • Stir a third of the egg whites into the cake mixture to lighten it, and then fold in the remainder. Transfer the cake mixture to the prepared tin.
  • Bake in the centre of the oven for 35 to 40 minutes, until firm to the touch and when a skewer inserted in the centre comes out clean. Cool in the tin, and then transfer to a cooling rack, peeling off the baking parchment.
  • Place the cake on a serving plate.
  • Mix together the icing sugar and lemon juice to form a smooth paste. Spoon onto the cake, allowing the icing to drip down the sides. Sprinkle with poppy seeds.