Lemon & Poppy Seed Cake

Prep time: 1hr | Serves: 8

Ingredients:

For the Sponge:

• 200g unsalted butter, softened

• 200g caster sugar

• Zest of 2 lemons (approx. 5g)

• 4 medium eggs (approx. 220g without shells)

• 200g self-raising flour

• 5g baking powder

• 2g sea salt

• 30g poppy seeds

• 40g fresh lemon juice

• 5g vanilla extract

• 30g whole milk

For the Lemon Drizzle:

• 80g icing sugar

• 25g lemon juice

Method:

1. Preheat your oven to 180°C (fan 160°C). Grease and line a 20cm round cake tin with baking parchment.

2. In a large bowl, rub the lemon zest into the caster sugar using your fingertips. This releases the oils and intensifies the citrus flavour.

3. Add the softened butter and cream together for 3–4 minutes until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour.

5. Sift together the self-raising flour, baking powder and sea salt. Fold gently into the mixture.

6. Stir in the poppy seeds, lemon juice, vanilla extract and milk until smooth and evenly combined. The batter should be soft and lightly speckled.

7. Pour the mixture into the prepared tin and level the top.

8. Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean. If browning too quickly, loosely cover with foil.

9. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.

10. For the drizzle, whisk together the icing sugar and lemon juice until smooth. Spoon over the slightly warm cake so it gently soaks into the sponge.

11. Taste and adjust next time if needed — extra zest for punch or a thicker glaze for sweetness.

Storage:

Store in an airtight container at room temperature for up to 3 days. Suitable for freezing (without drizzle) for up to 1 month.