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Member recipe

Lemon and Poppy seed Cake

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Member recipe by


Serves 10

The secret to this cake is careful beating when adding the flour. Keep movements light and fold everything gently but ensure it is still combined.

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  • 225g butter
  • 150g caster sugar
  • 4 large eggs
  • zest of 1 large lemon
  • 225g self-raising flour
  • 1/2 tbsp poppy seeds
  • 150g icing sugar
  • lemon juice


    1. Preheat the oven to 170°C. Set the oven rack up to the middle shelf. Grease and fully line a 2lb/900g loaf pan.
    2. Cream together the butter and sugar until pale and fluffy. Add the lemon zest and beat in until fully distributed. Beat the eggs in a separate bowl and add gradually to the butter ans sugar mixture. Add in a small teaspoon of the flour if it begins to curdle.
    3. Sift in the flour and add poppy seeds. Fold in gently but thoroughly so the mixture is combined but hasn’t been beaten too much. Put into the tin and smooth the top evenly.
    4. Put into the oven and bake for 45-55 minutes until golden and cooked through. If it begins to burn a little on top cover with some foil.
    5. Remove from the oven and leave to cool for about 5 minutes before turning out onto a wire rack to cool fully. When cool make a glaze for the top, by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.

Comments, questions and tips

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20th Aug, 2013
Easy store cupboard ingredients, clear instructions. Made a lovely cake. thank you for this delicious recipe!
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