Mary Berry Lemon and Poppy Seed Cake Recipe

This moist, tender Mary Berry Lemon and Poppy Seed Cake is made with fresh lemons, poppy seeds, and butter, and ready in 55 minutes. Pouring the sharp, sugary glaze over the warm sponge creates a beautifully crisp crust that locks in all the rich citrus flavour. I find it impossible to resist a thick slice with my afternoon tea.

Why This Classic Works

I used to think adding poppy seeds was just for decoration, but they actually provide a subtle nutty flavour and a wonderful crunch. This recipe relies on an even distribution of ingredients to get that perfect, tender crumb.

Using the classic drizzle method while the cake is still hot makes all the difference for moisture. I learned the hard way that letting it cool first means the syrup just pools on top.

Mary Berry Lemon and Poppy Seed Cake Ingredients

For the Cake:

• 225g softened butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 lemons, zested
• 40g poppy seeds

For the Drizzle:

• Juice of 2 lemons
• 150g granulated sugar

How To Make Mary Berry Lemon and Poppy Seed Cake

1. 1. Prepare the tin: Preheat your oven to 160°C Fan and line a 20cm round cake tin with baking parchment.
2. 2. Combine the batter: Beat the softened butter, caster sugar, eggs, flour, baking powder, and milk together until smooth.
3. 3. Fold in the extras: Gently stir in the lemon zest and poppy seeds until they are evenly distributed through the mixture.
4. 4. Bake the sponge: Pour the batter into the tin and bake for 40 minutes until a skewer inserted comes out clean.
5. 5. Mix the drizzle: While the cake bakes, stir the lemon juice and granulated sugar together in a small bowl.
6. 6. Glaze and cool: Prick the warm cake all over and spoon the drizzle over the top, leaving it to cool completely in the tin.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the cake batter to curdle and affect the final rise.
• Do not dissolve the sugar: For the drizzle, you want the granulated sugar to stay crunchy, so avoid heating it.
• Prick deep holes: Push your skewer all the way down so the lemon syrup reaches the very bottom of the sponge.

What To Serve With Lemon and Poppy Seed Cake

A hot pot of Earl Grey tea is the absolute best pairing for this citrus bake. If you are serving it as a dessert, a dollop of clotted cream or a spoonful of lemon curd works beautifully.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze the un-drizzled sponge for up to three months, thawing it before adding a fresh glaze.

FAQs

Can I use a loaf tin instead?
Yes, a 2lb loaf tin works perfectly for this recipe. You will need to bake it for closer to 50 minutes.

Why did my poppy seeds sink?
Sinking seeds usually happen if the batter is too thin or over-mixed. Ensure your butter is just soft, not melting, before you begin.

Do I need to soak the poppy seeds?
There is no need to soak them for this recipe. They will soften slightly in the batter while baking in the oven.

Nutrition

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 48g
• Protein: 6g

Try More Recipes:

• Mary Berry Lemon and Blueberry Cake Recipe
• Mary Berry Lemon Yogurt Cake Recipe
• Mary Berry Lemon Traybake Recipe