Lemon & Poppy Seed Loaf Cake

This is one of those bakes that never really goes out of style. A good lemon drizzle loaf is simple, comforting, and always welcome, whether you’re slicing it up for an afternoon tea, serving it as a light dessert, or just keeping a few slices tucked away for a well-earned cup of coffee. The poppy seeds add a lovely little bit of texture, the custard powder helps give the sponge a beautiful softness, and that touch of vanilla-like sweetness in the background makes the whole cake feel just a little bit more rounded. But really, the magic is in the drizzle. That sharp, tangy lemon syrup soaking into the warm cake is what gives it all its character — bright, sweet, zesty, and wonderfully moreish.

Timings:

Prep time: 15 minutes

Cooking time: 25–30 minutes

Cooling time: 1 hour 15 minutes

Serves: 8–10 slices

Ingredients:

• 250g butter, room temperature

• 250g caster sugar

• 4 large free-range eggs, room temperature

• 2 lemons, zest for the cake and juice for the icing

• 225g self-raising flour

• 20g custard powder

• 2 tbsp poppy seeds

• 150g icing sugar

  
  

Method:

1. Preheat the oven to 170°C fan.

2. Line a 2lb loaf tin or use a non-stick loaf tin.

3. Add the butter and caster sugar to a mixing bowl and beat until light and fluffy. This should take about 5 minuteswith an electric mixer.

4. Add the eggs one at a time, mixing well after each addition.

5. Zest the lemons straight into the bowl.

6. Add the self-raising flour, custard powder, and poppy seeds.

7. Fold the mixture together gently until just combined, taking care not to overmix.

8. Spoon the cake mixture into the prepared loaf tin and level the top.

9. Bake for 25–30 minutes, or until golden and the cake springs back when pressed gently on top.

10. Remove from the oven and leave to cool for 15 minutes.

11. Meanwhile, mix the icing sugar with the lemon juice to make a lemon syrup.

12. Pour the lemon icing over the top of the warm cake.

13. Leave the cake to soak up the syrup for 1 hour before serving.

    
    

Chef’s Tip:

Pour the lemon syrup over while the cake is still slightly warm, as it will soak in much more easily and give you that beautifully moist, zingy finish that makes a lemon drizzle loaf so irresistible.