Lemon and Poppy Seed Drizzle Cake
A community recipe by AmberDPNot tested or verified by Nigella.com
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
- 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
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What 3 Others have said
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Posted by Filizpeksen on 23rd February 2020
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Posted by Kakakake on 13th July 2016
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Posted by AmberDP on 9th January 2015
Show more commentsIt’s extremely delicious and moist. I baked this cake yesterday for a dinner party, everyone loved it. I just had one more slice for breakfast....
This was a disaster and sank in the middle. It needs some milk or self raising flour added.
This is a great recipe and really works. We serve this at our B&B Shearwater Boathouse.