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    Lemon & poppy seed cake

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    Lemon & poppy seed cake

    • Preparation time: 15 minutes + cooling
    • Cooking time: 50-60 minutes
    • Total time: 65-70 minutes

    Serves: 10-12


    4 British Blacktail Free Range Medium Eggs
    100g caster sugar
    140g butter, melted and cooled
    100g crème fraîche
    4 unwaxed lemons, finely grated zest
    30g poppy seeds
    200g sponge flour or self-raising flour

    For the lemon syrup
    200ml lemon juice (using the lemons above)
    100g caster sugar


    1. Preheat the oven to 170°C, gas mark 3 and grease the line a 1kg loaf tin with baking parchment. Using an electric mixer, whisk the eggs and sugar together until thick, pale and increased in volume.

    2. Add the melted butter, crème fraîche, lemon zest and poppy seeds. Whisk again until incorporated, then sift in the flour and fold in gently to combine.

    3. Spoon the batter into the prepared 1kg tin. Bake for 45-50 minutes, or until risen and golden and a skewer inserted into the centre comes out clean.

    4. Meanwhile, warm the lemon juice and sugar together over a low heat in a small saucepan, until the sugar dissolves and the liquid thickens to a syrupy texture. This will take about 30 minutes.

    5. As soon as the cake comes out of the oven, prick the top all over with a fork. Pour the hot lemon syrup over the cake. Leave to cool completely in the tin before cutting. Delicious served with crème fraîche and extra lemon zest to decorate. 

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