Best Lemon Poppy Seed Cake

Our best lemon poppy seed cake combines the lovely fresh citrus flavors of lemon, with the pop of poppy seeds and just a hint of vanilla. This lemon poppy seed drizzle cake is then doused in a sweet and zesty lemon sugar syrup.

This lemon and poppy seed cake is a take on the more traditional lemon drizzle cake. However, I love the pop of poppy seeds so add them to the mix too. However, if you want a classic lemon drizzle cake, simply leave the poppy seeds out.

The top of lemon poppy seed loaf is first pricked all over with a cocktail stick, then a warm lemon syrup is brushed over and allowed to soak right into the cake. Making this lemon and poppy seed drizzle cake even more delicious.

This easy lemon poppy seed cake is one of my all-time favourite cakes and one I bake regularly as it is a very simple and straightforward bake. No fancy equipment required, nor technical processes either.

In fact this bake is so simple that my kids regularly bake this lemon poppy seed drizzle cake as it’s a favourite bake of theirs too.

Why you’ll love this lemon drizzle cake recipe:

• There is the perfect balance of flavours in this lemon drizzle cake, not too sweet, not too sour and with the added pop of poppy seeds to add texture.
• Make ahead as this cake will store for up to 3 days.
• This is a straightforward bake using simple ingredients and suitable for all levels of baker.

How to make lemon poppy seed drizzle cake:

• Prepare and weigh out all your ingredients ready to start.
• Preheat the oven to 180C/160CFan.
• Line a 23x15cm (9″x5″) loaf tin with baking paper or use a paper tin liner (alternatively grease the tin).
• Place the butter and caster sugar into a large bowl and beat together using a hand blender, to form a creamy consistency where the sugar has dissolved completely into the butter.

• Now add the grated lemon zest and whisk again to incorporate.
• Add the eggs, vanilla extract and poppy seeds to the bowl and beat again to incorporate.

• Sift over the flour and baking powder and gently fold through until just incorporated. Do not be tempted to beat or overwork the mixture.

• Pour the cake batter into the earlier prepared loaf tin and place the tin in the hot oven to bake for 45-50 minutes. The cake is cooked when a cocktail stick inserted into the center comes out clean.
• Remove the tin from the oven and set onto a wire rack to cool for 10 minutes. After which time, remove the loaf from the tin and set back onto the wire rack to cool completely.

Add the Lemon Drizzle:

• Once the cake has cooled you can add the lemon drizzle.
• Place the lemon juice, caster sugar and water into a small saucepan and heat up gently. Boil the liquid a little to dissolve the sugar and thicken the syrup a little – no more than 2 minutes.
• Using a cocktail stick, make small holes all over the top of the cake. Push the cocktail stick 3/4 of the way down the cake, but not all the way through, otherwise the syrup will pool at the bottom, resulting in a soggy cake.
• Now brush the sugar syrup over the top of the cake. The sugar syrup will work it’s way down into each of the small holes in the top of the cake, adding extra lemon flavour into the center of the cake.
• The cake is now ready to slice and serve.

Lemon poppy seed loaf ingredients & substitutions:

• Butter: I have used salted butter but you can also use unsalted butter if that’s all you have. Just add a pinch of fine sea salt to the cake batter along with the flour.
• Sugar: caster sugar is used both in the cake batter and also to make the lemon drizzle. You can use regular caster sugar or golden caster sugar.
• Lemons: 3 lemons are used in this recipe. First the finely grated zest of 3 lemons is used in the cake batter, then the juice of 2 of those lemons is used to make the lemon sugar syrup
• Eggs: 3 large eggs are used in the cake batter.
• Vanilla Extract: 1 teaspoon of vanilla extract is added to the cake batter and adds a great roundness of flavour to the finished cake. You can substitute with vanilla essence, but it doesn’t have quite the same depth of flavour.
• Poppy Seeds: add a pop of texture to this lemon drizzle cake. They are entirely option and you can leave them out if you prefer.
• Self Raising Flour: is used in this cake along with a teaspoon of Baking Powder to help the cake rise.

Recipe variations:

• Swap the lemon flavour with orange or lime to make another great flavoured citrus loaf.
• If you also want to ice this lemon poppy seed loaf I would recommend a simple water icing. Combine 125g of icing sugar with 5 teaspoons of fresh lemon juice. Mix together to form a smooth paste and either drizzle, or pour over the cake. Do this after the lemon sugar syrup has been brushed over the cake.
• You can use this cake batter to make lemon & poppy seed cupcakes or muffins. Just make sure you cut back on baking time. This cake batter will make approximately:
  • 12 chocolate muffins (bake for 20-25 minutes)
  • 18 chocolate cupcakes (bake for 12-15 minutes)

Should I soak poppy seeds before baking?

You can, as many say it softens the hard skin before baking and if you want to do so soak them in a little hot water for 30 minutes before you start.

However I’ll also add that I have never done this. I like the little pop that you get when you bite into a poppy seed and I think it adds texture to the cake. Worth mentioning that in her lemon poppy seed cake Mary Berry doesn’t soak her poppy seeds either!

How to store lemon poppy seed drizzle cake?

Once baked and cooled store this lemon poppy seed drizzle cake in an airtight container on the counter top for up to 3 days. If you place the cake in the fridge it will last for up to 5 days.

Can you freeze a poppy seed cake?

This easy lemon poppy seed cake freezes really well. I often double the recipe and bake two cakes in the same hot oven. One to enjoy now and one to freeze and store for another day.

Once the cake has been baked and cooled decide whether you want to freeze the whole cake, or freeze it in slices? Then place the cake into an airtight container or ziplock bag and store in the freezer for up to 3 months. When ready to enjoy defrost the cake at room temperature.

Recipe hints & tips:

1. Take the butter out of the fridge a good couple of hours before you want to start baking as this will make the creaming process a whole lot easier.
2. Equipment: an electric mixer will make light work of creaming the butter and sugar together. However I used an electric hand mixer and it worked just fine. You can also use a wooden spoon and a bit of elbow grease to beat the ingredients together.
3. I have used a loaf tin however you could use a round or square cake tin too. Just adjust cooking times accordingly.
4. Take time to sift the flour and baking powder as this will ensure a smooth cake batter.
5. Make extra to freeze: When I’ve got the oven on, I’ve been known to double the recipe and make 2 loaves, one cake to enjoy now and the other to freezer for later. Just make sure you divide the batter between 2 loaf tins and don’t be tempted to put it all into one tin.
6. Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this lemon poppy seed loaf recipe then try some of our other great tasting cake recipes:

• Easy Chocolate Loaf Cake
• Rhubarb & Ginger Cake
• Chocolate Victoria Sponge Cake
• Classic Victoria Sponge
• Orange Cake
• Apple & Cinnamon Cake
• Spiced Pumpkin Cake
• Sticky Gingerbread

If you love baking then have a look at our Ultimate Guide to Baking with Kids or our Best Cake Recipes post. Here you’ll find lots of hints and tips as well all our favourite baking recipes that are suitable all ages and abilities.

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