There’s nothing, as far as I’m concerned, as sweet and delicious as a lemon drizzle cake. Yes, a standard madeira cake is nice but add lemon syrup and you’re in a whole other world.
I love to add poppy seeds to my lemon drizzle cake purely for aesthetics. The recipe calls for 1 tablespoon. This might seem like not alot but believe me, a little goes a long way when it comes to poppy seeds. Note, don’t substitute the poppy seeds for chia seeds in this recipe. The chia seeds absorb moisture and can change the texture of this cake.
Hope you enjoy.
6oz butter, softened
6oz caster sugar
Zest & juice of 1 lemon
8oz self-raising flour
1 tbsp poppy seeds
2 tbsp full-fat milk
3 tbsp granulated sugar
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Cream the butter, caster sugar and lemon zest until light and fluffy.
Beat in the eggs, one at a time.
Fold in the flour, seeds and milk.
Transfer the batter to the prepared cake tin and bake in the preheated oven for 50 minutes.
When the cake has baked, leave in the tin and set on a wire rack.
Make the lemon syrup by heating the lemon juice and granulated sugar for a few minutes.
Pierce the top of the warm cake with a skewer and pour over the lemon syrup.
Remove from the tin and allow to cool completely on a wire rack before cutting.