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    Martha Collison's lemon & poppy seed cake

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    Martha Collison's lemon & poppy seed cake

    This simple sandwich cake is quick to make and easy to assemble. The mascarpone filling is zingy and refreshing, the perfect partner for buttery cake

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 12


    225g butter, softened
    225g caster sugar
    4 medium Waitrose British Blacktail Free Range Eggs
    225g self-raising flour
    1 tsp baking powder
    2 tbsp poppy seeds
    2 lemons, zested
    2 tbsp milk

    150g mascarpone cheese
    100ml double cream
    Juice of ½ lemon
    50g icing sugar
    3 tbsp lemon curd
    Icing sugar, to dust


    1. Preheat the oven to 180°C, gas mark 4, and grease and line two 20cm cake tins with baking parchment.

    2. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.

    3. In a small bowl, combine the flour, baking powder and poppy seeds. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Add the lemon zest and milk, and mix again.

    4. Divide the mixture between the two tins and use a spatula to smooth over the top. Bake for 25-30 minutes or until golden and well risen. A skewer, when inserted in the centre, should come out clean. Allow to cool briefly in the tins before turning onto a wire rack to cool completely.

    5. To make the filling, beat together the mascarpone, double cream, lemon juice and icing sugar until smooth and spreadable. Place the bottom cake onto a stand and spread with the mascarpone icing. Spoon over the lemon curd and sandwich with the top layer of cake. Dust the top with icing sugar and serve.

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    Cook's tip
    This cake will keep for up to 3 days in a fridge. 


    Average user rating

    4 stars