Lemon and Poppyseed Drizzle Cake
Prep time
Cook time
Total time
Recipe type: baking
  • Cake Batter
  • 190g butter
  • 190g caster sugar
  • 190g plain flour
  • 3 large eggs
  • 1t sp baking powder
  • ¼ tsp salt
  • 4 level tbsp poppy seeds
  • 2 to 3 tbsp lemon zest
  • 2 tblsp milk
  • ⅓ cup (80g) natural yogurt
  • Lemon Drizzle
  • 1½ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp butter
  1. Cake Batter
  2. Heat your oven to 170ºF .
  3. Grease and line a loaf dish.
  4. Beat the butter until light and fluffy, then add the eggs one at a time ( the mixture does look a bit curdly but just beat to combine, this will all look good once the other ingredients are mixed in)
  5. Sift the flour, baking powder, salt, and poppy seeds and add the lemon zest.
  6. Add the dry ingredients in thirds, alternatively with the milk and yoghurt. Beat on low and make sure not to overbeat.
  7. Pour the batter into the greased loaf dish and bake for 45-50 minutes. Check with a skewer to see that the cake is properly cooked. If not cook for a further 5 minutes.
  8. Lemon Drizzle
  9. Combine icing sugar, lemon juice and zest and heat in a pot over water (double boiler) or for 45 seconds in the microwave. Whisk to make sure there are no lumps. Wait for your cake to cool slightly before drizzling over.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/lemon-and-poppyseed-drizzle-cake/