Lemon and Poppy Seed Cake

    Lemon and Poppy Seed Cake


    15 people made this

    About this recipe: This lemon cake is utterly delicious. It's moist and packed full of lemony goodness. You need to plan ahead of time, as the cake needs to sit for one day. If you have any leftovers, it makes great toast.

    Serves: 12 

    • 300g plain flour
    • 20g cornflour
    • 1 teaspoon salt
    • 1 1/2 tablespoons grated lemon zest
    • 4 1/2 tablespoons poppy seeds
    • 225g caster sugar
    • 300g unsalted butter, softened
    • 5 eggs
    • 150g caster sugar
    • 175ml lemon juice

    Prep:30min  ›  Cook:1hr  ›  Extra time:1day resting  ›  Ready in:1day1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x13cm loaf tin.
    2. Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 225g sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf tin.
    3. Bake for 60 to 75 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.
    4. To make the syrup, combine 150g sugar with the lemon juice in a small saucepan. Bring to the boil, then remove from heat and set aside to cool. When the cake is done, place the tin on a wire rack with a baking tray underneath. Prick the top of the cake several times with a skewer or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
    5. Allow cake to cool slightly before removing from the tin to the wire rack to cool completely. When completely cooled, wrap the cake if foil and let it sit for 1 day before serving.

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