This moist lemon and poppy seed loaf cake is light, tender, and gently flavoured with fresh lemon. The poppy seeds add a subtle crunch without affecting the softness of the sponge, making each slice delicate and balanced rather than heavy.
It is a calm, reliable bake that suits everyday home kitchens. Mixed simply and baked in a loaf tin, this cake works well for relaxed afternoons, sharing with friends, or keeping on hand for easy slicing through the week.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 10 slices
Ingredients
For the cake:
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150 g unsalted butter, softened
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140 g caster sugar
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2 medium eggs, at room temperature
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Finely grated zest of 2 lemons
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190 g self-raising flour
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2 tablespoons poppy seeds
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3 tablespoons milk
For the lemon glaze:
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Juice of 1 lemon
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70 g icing sugar
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a 900 g loaf tin with baking paper, covering the base and sides fully.
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In a large bowl, beat the butter and caster sugar together until pale, smooth, and creamy.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Stir in the lemon zest so it is evenly distributed through the mixture.
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Gently fold in the self-raising flour and poppy seeds using a spatula, stopping as soon as no dry flour remains.
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Add the milk and fold briefly to create a soft, spoonable batter.
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Spoon the mixture into the prepared tin and smooth the surface gently.
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Bake for 50 minutes, or until well risen and a skewer inserted into the centre comes out clean.
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Leave the cake in the tin for 10 minutes. Meanwhile, mix the lemon juice and icing sugar to form a smooth glaze.
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Spoon the glaze evenly over the warm cake, allowing it to soak in before cooling completely on a wire rack.
Baking Tips
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Finely grate the lemon zest only, avoiding the white pith which can taste bitter.
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If the loaf browns too quickly, loosely cover the top with foil for the final 10 minutes.
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The texture will improve as the cake cools, so allow it to rest before slicing.
Variations
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Orange version: Replace lemon zest and juice with orange for a softer citrus flavour.
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Dairy-free: Use dairy-free butter and plant-based milk.
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Lighter glaze: Drizzle only half the glaze for a less sweet finish.
Serving Suggestions
Serve in neat slices with tea or coffee. It also pairs well with fresh berries or a spoon of yoghurt for a light dessert.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. The loaf can be frozen for up to 2 months. Defrost at room temperature and slice once fully thawed.
