Lemon and Poppyseed Drizzle Cake

Lemon and poppyseed drizzle cake is a classic dessert that combines the tangy flavor of lemon with the subtle crunch of poppyseeds. This moist and delicious cake is perfect for any occasion, whether it’s a casual afternoon tea or a special celebration. The zesty lemon drizzle adds a burst of freshness to the cake, making it a crowd-pleaser. In this article, we will explore the history of lemon and poppyseed drizzle cake, its ingredients, and provide a step-by-step recipe for you to try at home.

The History of Lemon and Poppyseed Drizzle Cake

The combination of lemon and poppyseeds in baking can be traced back to ancient times. Poppyseeds were commonly used in Roman and Greek cuisine, while lemons were introduced to Europe during the Crusades. The first recorded recipe for lemon and poppyseed cake appeared in a cookbook published in the 18th century, and it has since become a beloved dessert in many countries.


  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • Zest of 2 lemons
  • 2 tbsp poppyseeds
  • For the drizzle:
  • Juice of 2 lemons
  • 100g icing sugar


  1. Preheat your oven to 180°C (350°F) and grease a loaf tin with butter or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift in the self-raising flour and gently fold it into the mixture until well combined.
  5. Add the lemon zest and poppyseeds, and mix until evenly distributed.
  6. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  7. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the lemon drizzle by mixing the lemon juice and icing sugar together in a small bowl.
  9. Once the cake is out of the oven, leave it to cool in the tin for 10 minutes.
  10. Poke holes all over the top of the cake with a skewer, then pour the lemon drizzle over the warm cake.
  11. Allow the cake to cool completely in the tin before removing and serving.

Enjoy a slice of this delightful lemon and poppyseed drizzle cake with a cup of tea or coffee. The tangy lemon flavor combined with the crunch of poppyseeds is sure to satisfy your taste buds. This cake can be stored in an airtight container for up to 3 days, but it’s unlikely to last that long!

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