Lemon poppyseed cake: A light, zesty classic perfect for afternoon tea

There’s something timeless about a lemon cake – fresh, fragrant and just the right balance of sweet and tangy. Add a sprinkle of poppyseeds and you’ve got a classic that feels just a little bit special. Whether you’re baking for guests or simply treating yourself, this lemon poppyseed cake is wonderfully easy to make and even easier to enjoy with a cuppa.

Lemon poppyseed cake recipe

Prep time: 15 minutes
Cook time: 45–50 minutes
Serves: 8–10

Ingredients

For the cake:

1½ cups self-raising flour
1 tablespoon poppyseeds
¾ cup caster sugar
125g unsalted butter, softened
2 eggs
Zest of 2 lemons
¼ cup fresh lemon juice
½ cup milk
1 teaspoon vanilla extract

For the lemon glaze:

1 cup icing sugar
2–3 tablespoons fresh lemon juice

Method

Preheat the oven to 180°C (160°C fan-forced). Grease and line a loaf tin or round cake tin.
Cream the butter and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in the lemon zest and vanilla, then gently fold in the flour and poppyseeds.
Add the lemon juice and milk, mixing until just combined. Do not overmix.
Pour into the prepared tin and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze by mixing icing sugar with lemon juice until smooth. Drizzle over the cooled cake and allow to set before serving.

Tips

For extra flavour, add a little extra lemon zest to the glaze.

This cake keeps well for several days in an airtight container.

Lovely served slightly warm with a dollop of cream or yoghurt.