Recipe ~ Lemon Drizzle Poppyseed Loaf Cake


A recipe for a very simple lemon loaf cake with poppy seeds…I like the texture, flavour and look that the poppy seeds give it but if you prefer without then just leave them out. I also like my lemon cakes to be properly lemony, none of this hint of lemon business, you want the bite and zing of the lemon to be all there in the cake and in the icing. Despite the relatively long list below, its quite easy to bake…


For the cake:

  • 130 g unsalted butter
  • 180 g caster sugar
  • 2 large eggs
  • Zest & juice of 1 lemon
  • 180 g self raising flour
  • A pinch of salt
  • 5 tablespoons milk
  • 1 1/2 tablepoons poppy seeds

For the Syrup:

  • Juice of 1 Lemon
  • 75g icing sugar

For the Glaze:

  • Juice of 1 1/2 Lemons
  • 175g icing sugar
  • Sprinkle of poppy seeds

lemon1Preheat  oven to 180 degrees. Butter / line your loaf tin (mine is a fairly standard size, around 30 x 12 x 7 cm).

Beat the butter and sugar together. Add the eggs and lemon zest and juice, mixing together well. Fold in the flour and the pinch of salt. Once this is well mixed, add the milk and poppy seeds and mix again.

Put the cake batter into the prepared loaf tin and bake in the oven for around 30-40 minutes (or until skewer or cake tester comes out clean).

For the syrup, put the sugar and lemon juice in small saucepan over a low heat and heat gently until the sugar is dissolved. Once the cake is out of the oven, make holes with a skewer and pour over the syrup so that it absorbs right into the cake. Leave it to cool completely before icing.

For the glaze, stir together the lemon juice and icing sugar until smooth and white (add more icing sugar or water to achieved the consistency you want). Pour over the icing glaze. Sprinkle some extra poppy seeds on top.

And Enjoy!



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