Easy lemon and poppy seed drizzle cake

Mar 02, 2021
Serve this lemon and poppy seed cake with a cup of Earl Grey tea. Source: Getty

Enjoy the last of the warm summer afternoons with a slice of this light and refreshing cake. This classic recipe is finished with a tangy drizzle icing and looks lovely served up on a platter for guests.


  • 50g poppy seeds
  • 185ml warm milk
  • 1 cup caster sugar
  • 3 eggs
  • 2 cups self-raising flour
  • 200g unsalted butter, softened
  • 1 lemon, rind grated, juiced
  • 2 cups icing sugar


1. Preheat the oven to 180°C. Lightly grease a 20 x 10cm (base measurement) loaf pan.

2. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.

3. Place the caster sugar, eggs, flour, 185g of the butter, lemon rind and poppy seed and milk mixture in an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick, then pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.

4. Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.

Become a Starts at 60 Member now.

Starts at 60 Members get a whole lot more value here. It’s free to join and you’ll get:

  • Exclusive emailers with the latest news and leading insights from retirement experts
  • Free online Retirement Masterclasses and other events
  • Amazing deals on tours, cruises, and community holidays from Travel at 60
  • And *new* an ecommerce marketplace just for over 60s with exclusive member offers

What are you waiting for?

Join for freearrow_forward

Will you give this cake a go?

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up