Waitrose and Partners
Lemon & poppy seed cake with raspberry topping

Lemon & poppy seed cake with raspberry topping

Homemade raspberry sugar gives this teatime classic an eyecatching and delicious topping.

4 out of 5 stars(1) Rate this recipe
  • Serves12
  • CourseCake
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins
  • Pluscooling

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  • 200g unsalted butter, softened, plus extra for greasing
  • 200g plain flour
  • 100g ground almonds
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 3 tbsp poppy seeds
  • 250g golden caster sugar
  • 3 British Blacktail Medium Free Range Eggs
  • 3 Cooks’ Ingredients Unwaxed Lemons, zest and juice of all
  • 3 tbsp whole milk, warmed
  • 1 heaped tbsp Cooks’ Ingredients Freeze Dried Raspberries
  • 1 tbsp granulated sugar


  1. Preheat the oven to 180˚C, gas mark 4. Lightly grease and line a 23cm springform cake tin and line with baking parchment. In a bowl, mix together the flour, almonds, baking powder, salt and poppy seeds; set aside.

  2. In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light. Beat in the eggs one at a time, then the lemon zest and milk. Use a spatula to stir in the flour mixture until combined, then stir in the juice of 1 lemon. Tip into the tin; bake for 45 minutes, until golden and a skewer inserted in the centre comes out clean. Don’t open the oven door until the cake has had its full cooking time as the delicate batter might sink a little.

  3. Meanwhile, in a small blender or food processor, very briefly pulse or whizz the raspberries and granulated sugar.Once cooked, cool the cake in the tin for 10 minutes then remove and transfer to a cooling rack. Brush all over with the remaining lemon juice, then dust with the raspberry sugar. Serve once the cake reaches room temperature.

Cook’s tip

For a more classic topping, omit the raspberries and mix the juice of 1 lemon with 1 tbsp granulated sugar, then spoon over the top of the warm cake.


Typical values per serving when made using specific products in recipe


1,519kJ/ 364kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating