Simple Lemon & Poppy Seed Loaf Cake

In an effort to regain my cooking mojo, I have decided to try and bake more. We are one week into lockdown 2 in the UK, and my cupboards are full. I found a large lemon and this cake seemed like a good idea.

It’s a recipe I adapted some years ago but it’s easy and doesn’t require a lot of fuss. I did this by hand, I don’t have a mixer and once again the ingredients are measured in American cups but it is worth the effort.


2 cups all purpose flour (plain)

1 heaped teaspoon baking powder and a pinch of salt

1 cup butter

1 cup caster sugar

3 large eggs

juice and zest of one lemon

2 tablespoons poppy seeds

1 cup of milk

Glaze mix (optional)

1 cup of icing sugar and 2 tablespoons of icing sugar

  1. Grease and flour a loaf tin, 30cm by 10cm and warm the oven to 180 degrees centigrade or 350 Fahrenheit.
  2. Sift the flour, baking powder and salt into a large bowl.
  3. Cream the butter and sugar together until light and fluffy.
  4. Keep mixing and add the eggs one at a time.
  5. One by one add the zest, juice and poppy seeds and keep mixing.
  6. Gradually add the flour mix and the milk and stir well.
  7. Pour the cake batter into the loaf tin and place in the centre of the oven for 50 minutes then check. When a skewer comes out clean, it’s done.
  8. Place on a wire rack and cool slightly. Move the loaf onto a sheet of baking paper or foil and prepare the glaze.
  9. Mix the icing sugar and lemon juice until its a runny consistency and pour over the warm cake. Let it soak in for half an hour and then serve.

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