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Lemon and Poppy Seed Drizzle Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

You might like to know such a wonderfully moist cake! Similar recipes call for 4 eggs and use self raising flour but there is no need. This cake is soft and spongy every time! It will keep in an airtight container for 3-4 days, or freeze for up to 1 month. I spread butter on a slice in the for breakfast or a splodge of cream for afternoon tea.

You might like to know such a wonderfully moist cake! Similar recipes call for 4 eggs and use self raising flour but there is no need. This cake is soft and spongy every time! It will keep in an airtight container for 3-4 days, or freeze for up to 1 month. I spread butter on a slice in the for breakfast or a splodge of cream for afternoon tea.

Ingredients

Serves: 6 - 8

Metric Cups
  • 225 grams unsalted butter softened
  • 225 grams caster sugar
  • 2 medium eggs
  • 1 zest of lemon
  • 1 tablespoon poppy seeds
  • 225 grams plain flour
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 1 juice of lemon
  • 85 grams golden caster sugar
  • 1 tablespoon dried culinary rose petals to decorate
  • 7⅞ ounces unsalted butter softened
  • 7⅞ ounces superfine sugar
  • 2 medium eggs
  • 1 zest of lemon
  • 1 tablespoon poppy seeds
  • 7⅞ ounces all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 1 juice of lemon
  • 3 ounces superfine sugar
  • 1 tablespoon dried culinary rose petals to decorate

Method

Lemon and Poppy Seed Drizzle Cake is a community recipe submitted by AmberDP and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180C/ fan 160C/gas. Beat together 225g of softened unsalted butter and 225g caster sugar until pale and creamy then add two eggs, one at a time, slowly mixing through with the poppy seeds. Sift in 225g plain flour, two teaspoon baking powder and a pinch of salt then add the zest of 1 lemon and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the of one & half lemons with 85g caster sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool.
  • Remove and serve with a sprinkle of rose petals.
  • Heat oven to 180C/ fan 160C/gas. Beat together 225g of softened unsalted butter and 225g superfine sugar until pale and creamy then add two eggs, one at a time, slowly mixing through with the poppy seeds. Sift in 225g all-purpose flour, two teaspoon baking powder and a pinch of salt then add the zest of 1 lemon and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the of one & half lemons with 85g superfine sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool.
  • Remove and serve with a sprinkle of rose petals.
  • Tell us what you think

    What 1 Other has said

    • This is a great recipe and really works. We serve this at our B&B Shearwater Boathouse.

      Posted by AmberDP on 9th January 2015
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