Poppyseed Lemon Drizzle Cake Recipe

I feel like it’s sometimes hard to get it right when it comes to lemon cakes. I love a good lemon cake but I don’t enjoy being hit with a sharp taste of acidity. Sometimes it almost feels like you’re betting whether this one would go pleasantly or another overly sour one. Alternatively, you may also get one that’s too sweet or even a taste of bitterness as the baker attempts to cover up or compensate the acidity. It’s easy to find lemon cakes but I guess not as easy to find one that hits the right spots. It took a few test and trials but I think I’ve got this one perfect, for me, Lemon Drizzle Cake recipe here.

This Lemon Drizzle Cake has been proven a winner among friends and colleagues and it’s not hard to make at all. I feel the winning points of the cake are how delicate the flavours get and how extraordinarily light the texture is. The cake carries a zesty touch with a non-overpowering taste of lemon. Then there’s an extra tang from the lemon and sugary topping to tease your palates plus a light extra crisp. It would make the perfect bite to pair with a cuppa!

Poppyseed Lemon Drizzle Cake

How to Make Poppyseed Lemon Drizzle Cake

This Lemon Drizzle Cake is very easy to make. It consists of two main parts: (1) making the batter and baking the cake; and (2) making the sugary drizzle.

The addition of poppyseed is optional here. If you don’t like poppyseed, simply omit it. Alternatively, if you don’t have poppyseeds at hand, you can substitute it with equal amounts of chia seeds.

Poppyseed Lemon Drizzle Cake

Ingredients

For the cake:

  • Unsalted Butter, at room temperature
  • White Sugar
  • Self-raising Flour, sieved
  • Eggs
  • Milk
  • Lemon Zest
  • Poppyseeds or Chia Seeds

For the Topping:

  • White Sugar
  • Lemon Juice

Instructions

  1. Pre-heat oven to 180C.
  2. Cream together butter and sugar until smooth.
  3. Beat in eggs, one at a time. Then, stir in the flour and mix thoroughly until a smooth batter forms.
  4. Mix in the milk and fold in both the lemon zest and chia seeds.
  5. Pour into a greased/lined cake tin and bake for 35-40 minutes until golden and risen.
  6. Set the cake aside to rest for about 10 minutes and let it cool down.
  7. In the meantime, make the topping by mixing together the sugar and lemon juice.
  8. Spread over the top of the cake and let it set.
Poppyseed Lemon Drizzle Cake

Poppyseed Lemon Drizzle Cake Recipe

ET Food Voyage
A light but moist Poppyseed Lemon Drizzle Cake recipe, featuring a zesty and tangy touch of flavour and a sugary top with a light crunch
Prep Time 20 mins
Cook Time 35 mins
Resting Time 10 mins
Course Dessert
Cuisine Cake
Servings 12 servings
Calories 359 kcal

Equipment

  • Cake Loaf Tin
  • Mixing Bowl
  • Sift
  • Greaseproof Paper (for lining)

Ingredients
  

For the cake:

  • 226 g Unsalted Butter at room temperature
  • 220 g White Sugar
  • 266 g Self-raising Flour sieved
  • 4 Eggs
  • 4 tbsp Milk
  • Zest of 2 Lemons
  • 1 tbsp Poppyseed or Chia Seeds optional

For the topping:

  • 150 g Sugar
  • Juice of 2 Lemons

Instructions
 

  • Preheat oven to 180°C
  • Cream together butter and sugar until smooth.
  • Beat in the eggs, one at a time. Sift in the flour and mix until a smooth batter forms.
  • Mix in the milk and fold in both the lemon zest and poppyseeds (if using).
  • Pour the cake batter into a greased/lined cake tin and bake for 35-40 minutes until golden and risen. Set the cake aside to rest for 10 minutes and let it cool down.
  • In the meantime, make the topping by mixing together the sugar and lemon juice. Spread over the top of the cake and let it set.

Notes

  • If using, you can substitute the Poppyseeds with equal amounts of Chia Seeds
Keyword Cake, Lemon

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Poppyseed Lemon Drizzle Cake recipe
Poppyseed Lemon Drizzle Cake recipe

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