Lemon & Poppy Seed Drizzle Cake
When life gives you lemons… you bake this beauty.
Moist, zesty, and full of that subtle nutty pop from the seeds — finished with a glossy lemon drizzle and a few candied lemons for colour (let’s be honest, I don’t actually love eating them 😜).
Bright, fresh, and a little bit zingy… kind of like me in cake form.
Ingredients:
Dry Ingredients:
- 240g cake flour
- 210g white sugar
- 1¾ tsp baking powder
- 2 tbsp poppy seeds
- 2½ tbsp lemon zest
- 1 tsp salt
Wet Ingredients:
- 3 large eggs
- 130ml lactose-free cream
- 70ml lactose-free milk
- 1 tsp vanilla extract
- 160g softened butter
Finishing:
- Lemon syrup (fresh lemon juice + sugar)
- Simple icing sugar + lemon juice drizzle
- Candied lemons (optional, for aesthetics)
Method :
- Prep your dry mix:
Sift together the flour, baking powder, salt, and poppy seeds. Set aside. - Infuse the sugar:
Rub the lemon zest into the sugar with your fingers to release all that gorgeous citrus flavour. - Cream the base:
Cream the softened butter and lemony sugar until light and fluffy.
(Confession time: I once threw the butter in after the eggs and it still worked — so don’t stress 🙊). - Add the eggs:
Beat in the eggs one at a time until smooth. - Combine wet ingredients:
Whisk together the cream, milk, and vanilla. - Bring it all together:
Add the dry mixture and the wet mixture in alternating thirds, mixing gently until just combined. Don’t over-mix — keep that crumb tender! - Bake:
Pour into a lined loaf tin and bake at 170–176°C (depending on your oven’s mood) for 50–55 minutes, or until a skewer comes out clean. - While hot:
Poke holes all over the cake and brush generously with lemon syrup to soak in that zing. - Finish:
Once cooled, drizzle with lemon icing and top with a few candied lemons if you’re feeling extra.
