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This lovely delicate lemon poppy seed cake is my mums favourite. Since she doesn’t actually like most cakes, you know this is a good one! Its somehow dense and light at the same time and packed with poppy seeds which give it a moreish taste and crunchy texture.

Here’s how to make it! –

  • 255g soft unsalted butter
  • 255g caster sugar
  • 1 tsp vanilla extract
  • 1tsp lemon extract/essence
  • 4 eggs
  • 110g poppy seeds
  • 150ml semi-skimmed milk
  • 255g self-raising flour
  • 1 tsp baking powder

Preheat the oven to 150 degrees C/300 degrees F/gas mark 2

Gently heat the milk in a saucepan and add the poppy seeds – this helps the nutty poppy seed flavour to come out into the milk!

Remove from the heat and let the milk cool. Beat together the butter, sugar and vanilla and lemon extracts and then add the eggs, milk mixture and then the flour.

Place in a baking tin and bake for 35 – 45 minutes. Check the cake after 35 minutes with a skewer and remove from the oven as soon as it comes out clean.


x Kerry