Lemon and Poppyseed drizzle cake

Lemon and Poppyseed Drizzle Cake


Sundays are my favourite baking day, and with a little rain around it makes the experience even more enjoyable.  This Lemon and Poppyseed drizzle loaf with yoghurt is moist and simple to bake.  Baking for me means opening my walk in pantry and looking to see what ingredients I have.   If I haven’t got something, I will usually substitute with another ingredient, or just make something else. I have been told that I am an obsessive compulsive grocery shopper, so my cupboards normally have copious amounts of pretty much everything baking related.

lemon and poppyseed cake

There’s never too much planning  ahead for me, unless I am making a celebration cake, where weeks of planning go into it.  I am excited to be making two baby shower cakes and a very special birthday cake soon, which I will be sharing in the weeks to come. But today I am enjoying this simple delicious loaf, which is my favourite way of eating cake. This can obviously be made into a round cake, but its so easy to slice through a loaf, its become my shape of choice.

Lemon and poppy seed drizzle cake

 I love how the lemon drizzle forms little sugary crystals on the top of the loaf.  As this cake has a very subtle flavour, I think the zesty tangy citrus syrup compliments it so nicely.This cake will look great baked in a Bundt tin,  as there will be a much bigger surface for the syrup to cover.  I hope you enjoy baking this as much as I did – share your baking experience with us in the comments below,  I would love to hear from you.



Lemon and Poppyseed Drizzle Cake
Recipe type: baking
Prep time:
Cook time:
Total time:
  • 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.

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: