Lemon & Poppy Seed Drizzle Cake – a delicious recipe with flour, caster sugar, butter, lemons, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the butter and caster sugar till smooth.
2
Add the eggs 1 at a time whilst mixing.
3
Add lemon zest, vanilla extract and poppy seed folding through mixture before sifting the self raising flour
4
Grease and line loaf tin with baking paper before adding the mixture.
5
Make level as possible place in the middle of the oven gas mark 4 will need 45-55 mins
6
Mean while make the drizzle, combining the juice from the lemons with the caster sugar.
7
To check the cake Stab with a knife and make sure it's clean.
8
Leave in the tin out of the oven for 5 mins the place on wire rack.
9
Price the cake multiple times with a fork before pouring over the drizzle mixture.
10
Leave to cool if you can.
1037
kcal
Calories
54
g
Fat
127
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 225 grams self raising flour, 225 grams caster sugar, 225 grams softened butter, 2 lemons zest and juice separated, and more.
Yes, Lemon & Poppy Seed Drizzle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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