Lemon & Poppy Seed Cake
Member recipe

Lemon & Poppy Seed Cake

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(5 ratings)

Member recipe by

Cooking time

Servings

Serves 8

A moist drizzle loaf cake that compliments a nice cup of tea!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 50g poppy seeds
  • 185ml warm milk
  • 220g caster sugar
  • 3 eggs
  • 300g self-raising flour
  • 200g unsalted butter, softened
  • 1 lemon, rind grated, juiced
  • 300g icing sugar
  • 20 x 10cm (base measurement) loaf pan

Method

    1. Preheat the oven to 180°C. Lightly grease loaf pan.
    2. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
    3. Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
    4. Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.

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Comments

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Bombayjules's picture

I am not an experienced baker so when I took this cake out of the oven after 40 minutes I freaked out when I saw that the middle was still sopping wet. That's when I realised I should have read the comments before starting out! So I put the cake back in for ANOTHER 40 minutes at 160 degrees and it eventually came out fine - the top didn't get overcooked and it stayed moist. There is clearly too much icing sugar in the frosting part, you could probably get away with 200g but I added Limoncello to the mixture to loosen it up a bit and that worked a treat. Overall this recipe works if you add 30-40 minutes to the cooking time.

Meredith1978's picture

My 10 year old daughter made this today and its great! Used 2lemons zest anD rind and put 1/4 of the juice in the mix.

Cooked at 180 for 1/2 hr then temp down to 150 for another 1/2 hr as was not cooking as expected. Result was delicious!

Fitted the loaf tin perfectly too.

pbwhitfield's picture

I made this last night. It's really nice. I used a bit more lemon in the icing to make it a bit zestier. I cooked mine for a bit longer than the recipe says but the middle still wasn't quite cooked. If I do this again, I'll be trying in muffin cases or maybe a round cake instead of a loaf. If anyone is going to do this in a loaf tin, I would suggest cooking for about 55mins on a lower heat.

Also, I only used 30g instead of the 50g in the recipe and it's plenty enough.

foodiejomartin's picture
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This is the first time I've put poppy seeds in a cake and I'm not sure what they add. The cake is delicious and moist. I had bread rising in my loaf tin so used a round cake tin, as other readers have commented there was too much mixture and as the cake rose in the oven it tipped over and provided a nice dollop of cake on the baking tray sitting on the rack below. My cake tin is 20cm wide by 2.5cm deep and I had greaseproof which added another half centimetre; the cake spilled over where I had cut the greaseproof a little to close to the tin. Next time I would use the loose-bottomed fruit cake tin which is much deeper. At 40 mins on 160 fan oven (I have a thermometer to check the temperature) the cake was browning on top but still gooey in the middle. I left the temperature at 160 and timed another 20mins after which it was perfectly cooked and not burnt. The dollop that spilled out to the tray below was perfectly cooked at 40 mins! I like the cup cake idea and guess you'd be safe to make around half a dozen cup cakes in normal fairy cake paper cups and still have a decent sized cake. I'm not clever enough to split down a recipe to make "just a bit less". I added the zest of two lemons to the mix as I really like a lemony cake, I also added the juice of both lemons to the icing plus a very little more water to make it a bit softer and easier to spread. I haven't used melted butter in a standard icing mix before but it works, the icing is slightly stiff and stays put when the cake is cut. I would definitely make this again and will also try it without poppy seeds. Great recipe to try, many thanks Louiza201

Scarlett_K's picture

I really like this recipe! I'm a big fan of poppy seeds in cakes so 50g was fine for me. I did add some of the lemon juice to the cake mix as I don't tend to bother icing cakes that are just for home consumption. It fitted in my standard loaf tin. Very nice.

Candyb78's picture

Made this as a round cake and cupcakes, both times a hit! Though I used less poppyseed sand a bit more lemon. Love it though, thanks for sharing!

Slushyshell's picture

Reading through other people's reviews I agree. I followed the recipe step by step and my cake came out not as expected. Using 50g of Poppy Seeds was a bit much. I placed my loaf in the oven at 150 fan and that cooked the top of it too quickly. So I placed some foil over the top, turned the oven up to 180 fan and put it in the oven for another 20-25 minutes as the inside was not cooking very well. Once it was cooked, well I thought it was after 1 hour and 15 minutes in the oven, I waited for the loaf to cool down and then smeared icing over the loaf ( icing was far too thick to be drizzled). I sliced the loaf and found that the mixture was far to heavy and hadn't cooked properly in the middle. I think if I was to try this recipe again I would cut down on the poppy seeds and possibly use less mixture. My next attempt will be the Mary Berry recipe!

Ruby Sparkes's picture

My favourite! Reduced poppy seeds and oven temp to fan 150. My icing was too thick to drizzle so watered it down

kateelizabethb's picture
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As suggested used extra lemon rind and 30g poppy seeds. It was for a Birthday so used a 9inch round tin - I don't have a fan oven and it took at least 20 minutes longer than suggested to cook, but came out looking lovely, if a little rustic (the top turned quite dark)! Was well complimented!

jjwuk's picture

Yummy and easy to make cake. Quite a lot of poppy seeds, I'll probably put 30g rather than 50g next time. I had a slightly larger bread tin so mine came out fine, I cooked it for 45 mins at 160 in a fan oven. The middle was a bit wobbly after 40 so I gave it a bit extra, but any longer and I think the edges would have over cooked and burnt. Because of this it was a bit stodgy, but still really yummy. Also I put a bit of extra water in the icing to make it more runny.

micralisa's picture
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Agree with MichelleM, volume is too much for one loaf tin so I made cupcakes with the excess. Texture came out good but I followed the other comments as I had a fan oven so at 150c, it took about 1 hour in total. Was too sticky when I checked it at 40 and 50 mins.
Next time I would use less poppy seeds and make it more lemony.

michellemalcolm's picture
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When I was making this cake, I suspected that the volume of the mixture was too great for one loaf tin. Instead of going with my instincts, I followed the recipe and used a loaf tin 10 x 20 cm. When I went to check on it at about 30 mins, half of the mixture was dripping out onto the floor of the oven.
The cooking time was also well over an hour-probably because of the volume.
The flavour and texture was nice enough, but would prefer it to be more lemony.
I think perhaps it would be worth a go with half or 3/4 of the quantity and see how it goes. Either that or use 2 tins.

aureliecjohnson's picture

Excellent cake! Lemon and poppy is such a wonderful combination. Very moist and zingy with icing. Very easy to make!

stratoula's picture
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Made two lemon and poppy seed loaf cakes yesterday with this recipe. Thank you for sharing Louiza it was very nice. I love lemon and poppy seeds so couldn't wait to try it.

I have a fan assisted oven so had to adjust the tempreture to 150 degrees on my oven. Checked the cakes after 40 minutes and they were starting to go very brown around edges. Put a skewer inside middle of both cakes and they wasn't cooked fully. Turned oven down to 120 degrees and cooked cakes for another 15 minutes. Checked with skewer again and they were cooked perfectly.

I love the lemon icing, superb compliment to the cakes. My husband loved the cake more than I. Am still not sure about the poppy seeds. May make them again with less poppy seeds as the poppy seed flower is quite strong. Definately make again though superb! and very easy to make.

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