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Lemon poppyseed cake

Lemon poppyseed cake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 12 slices

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Nutrition: per slice (12)
NutrientUnit
kcal314
fat14g
saturates8g
carbs44g
sugars32g
fibre1g
protein4g
salt0.5g
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Ingredients

  • 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

For the icing

  • 200g icing sugar
  • 3 tbsp lemon juice (see above)

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
TRANSPORTING THE CAKE

If taking this cake away, transport it in an upturned biscuit or cake tin, so the cake sits on the lid. This will make it much easier to slice when you arrive at your destination. 

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 4.4 out of 5.34 ratings
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