Lemon Drizzle Cake Poppy Seeds

Discovering this Lemon Drizzle Cake with Poppy Seeds felt like uncovering a bright, sunny secret from my grandma's kitchen; the way the zesty lemon pairs with a delightful crunch makes every slice feel like a celebration.

I still remember the afternoon when unexpected guests dropped by, and I pulled this cake from the oven just in time—it was warm, tangy, and the perfect welcome for everyone around the table.

Ingredients

• Unsalted butter: I always choose unsalted so I can control the saltiness perfectly, plus letting it soften at room temperature helps it cream better with sugar
• Caster sugar: It dissolves super smoothly, giving the cake that lovely light crumb texture
• Eggs: Using large eggs straight from the fridge works fine, but I prefer room temperature for better mixing
• Lemon zest and juice: Fresh is nonnegotiable here—nothing substitutes the brightness it brings
• Self-raising flour: It lightens the cake and makes it rise just right; sift it to avoid any lumps
• Poppy seeds: These add a subtle crunch and nuttiness that makes the cake special every time
• Whole milk: Adds moisture without weighing the cake down
• Fine salt: Balances the sweetness and heightens the lemon flavor
• Icing sugar: For the drizzle, it creates that smooth, glossy finish
• Lemon juice for drizzle: Adjust this to get a glaze that’s pourable but not too runny

Instructions

Get Everything Ready:

Preheat your oven to 180°C (350°F) and grease and line your loaf tin with parchment paper so your cake slips out easily later.

Cream Butter and Sugar:

Beat the softened butter and caster sugar together until pale and fluffy—it’s amazing how this simple step transforms the texture.

Mix In Eggs:

Add eggs one at a time, mixing well after each to keep the batter smooth and silky.

Add Lemon and Dry Ingredients:

Stir in lemon zest and juice, then sift in the self-raising flour and salt, folding gently to keep the batter light.

Fold in Poppy Seeds and Milk:

These add the magic crunch and moisture, so fold carefully but thoroughly until smooth.

Bake the Cake:

Pour the batter into your tin, smoothing the top, then bake for 45 to 50 minutes until a skewer comes out clean; the aroma by now is simply irresistible.

Make the Lemon Drizzle:

While the cake bakes, mix icing sugar with lemon juice to a pourable glaze—adjust the lemon juice for the perfect tang.

Finish It Off:

After the cake cools 10 minutes in the tin, prick the top with a skewer and slowly pour over the drizzle; let it cool completely so the glaze sets beautifully.

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This cake quickly became more than just a dessert; it’s the centerpiece on birthdays and quiet afternoons alike, reminding me that simple ingredients and a little patience create magic worth sharing.

Keeping It Fresh

I like to store this cake wrapped lightly in parchment paper and then foil at room temperature—the glaze stays glossy and the cake moist for days without drying out.

Serving Ideas That Clicked

Try it with a dollop of whipped cream or tangy Greek yogurt for extra creaminess, or even a few fresh berries scattered on top to add some color and a pop of freshness.

A Time This Recipe Saved the Day

Once, when I had nothing planned for a dinner party, this cake came together effortlessly and stole the show. It’s my go-to quick impressor.

• Don’t forget to zest from unwaxed lemons for the cleanest flavor
• If you’re short on poppy seeds, chia seeds can stand in just fine
• Always let the glaze set completely before cutting so it doesn’t slide off

Save

Thanks for hanging out in the kitchen with me! I hope your Lemon Drizzle Cake with Poppy Seeds brings as much joy to your table as it’s brought to mine.

Recipe FAQs

→ What makes the lemon flavor stand out?

Using both lemon zest and juice intensifies the citrus aroma and tang, while the glaze adds a fresh finish.

→ Can I substitute poppy seeds with another ingredient?

Chia seeds are a great alternative, offering similar texture and subtle nuttiness.

→ How can I ensure the loaf stays moist?

Creaming butter and sugar properly, plus baking just until a skewer comes out clean helps maintain moistness.

→ Is there a recommended way to serve this loaf?

Slice when completely cooled and consider adding whipped cream or Greek yogurt for extra richness.

→ What tools do I need to prepare this loaf?

Basic kitchen tools like mixing bowls, whisk or electric mixer, loaf tin, parchment paper, and a skewer are needed.