Lemon Drizzle Cake Poppy Seeds (Printable)
A moist, zesty loaf bursting with fresh lemon flavor and crunchy poppy seeds under a tangy glaze.
# What You'll Need:
→ Cake
01 - 7 oz unsalted butter, softened
02 - 7 oz superfine sugar
03 - 3 large eggs
04 - Zest of 1 lemon
05 - 1 ½ tbsp fresh lemon juice
06 - 9 oz self-raising flour
07 - 2 tbsp poppy seeds
08 - 2 ½ fl oz whole milk
09 - ¼ tsp fine salt
→ Lemon Drizzle
10 - 3 ½ oz icing sugar
11 - 2–3 tbsp lemon juice
# How-to Steps:
01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with parchment paper.
02 - In a large bowl, cream together butter and superfine sugar until pale and fluffy.
03 - Beat in eggs one at a time, mixing thoroughly after each addition.
04 - Stir in lemon zest and fresh lemon juice.
05 - Sift self-raising flour and salt, then fold gently into the mixture.
06 - Mix in poppy seeds and milk until batter is smooth.
07 - Pour batter into the prepared tin, smooth the surface, and bake for 45–50 minutes or until a skewer inserted into center comes out clean.
08 - While baking, mix icing sugar with enough lemon juice to create a pourable glaze.
09 - Allow cake to cool in tin for 10 minutes, then transfer to a wire rack. Prick top with skewer and drizzle lemon glaze evenly over while still warm. Let cool completely before slicing.
# Expert Pointers:
01 -
- It’s such a moist, zesty loaf that manages to be both comforting and refreshingly light, almost like a sunny day in cake form
- The poppy seeds add that unexpected crunch that feels like a little gift to your taste buds each bite
02 -
- Pricking the cake before pouring the drizzle is the secret step that lets the glaze soak in without drowning the crumb
- Fresh lemon zest makes all the difference—don’t skip it or use dried zest because the flavor is so much brighter
03 -
- Don’t rush the creaming of butter and sugar—it makes all the difference in the crumb’s lightness
- The poke-and-pour drizzle trick ensures the cake stays moist all the way through and looks professional