Lemon and Poppy Seed Drizzle Cake

A community recipe by AmberDP

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.

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 4 Others have said

Made this twice. First time it sank disastrously and was impossible to retrieve (tasted good tho so today am doing it again and even measured the baking tin…..everything exactly as per instructions and it’s overflowed the tin, am watching a volcano in the oven. Won’t try a third time, sometimes you’ve just to accept defeat!

Posted by SWX19 on 17th August 2024
It’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....

Posted by Filizpeksen on 23rd February 2020
This was a disaster and sank in the middle. It needs some milk or self raising flour added.

Posted by Kakakake on 13th July 2016
This is a great recipe and really works. We serve this at our B&B Shearwater Boathouse.

Posted by AmberDP on 9th January 2015