Mary Berry Lemon And Poppy Seed Cake Recipe

This zesty Lemon And Poppy Seed Cake is a teatime favorite as well as being incredibly moist! Adding poppy seeds to the batter makes the sponge go crunchy and speckled, which along with the sharp lemon drizzle topping adds a sweet, citrusy crust to this traybake that is so refreshing on a sunny afternoon.

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Mary Berry Lemon And Poppy Seed Cake Recipe Ingredients

• The Sponge:
  • 225g (8 oz) butter, softened (or baking spread)
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • Finely grated zest of 2 lemons
  • 25g (1 oz) poppy seeds
• The Crunchy Drizzle:
  • Juice of 2 lemons
  • 175g (6 oz) granulated sugar

How To Make Mary Berry Lemon And Poppy Seed Cake Recipe

1. Prep the tin: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Grease a rectangular traybake tin (approx. 30 x 23 cm / 12 x 9 inches) and line the base with baking parchment.
2. Combine ingredients: Measure the flour, baking powder, softened butter, caster sugar, eggs, milk, and lemon zest into a large mixing bowl.
3. Mix the batter: Using an electric hand whisk, beat everything together for about 2 minutes until well blended and smooth. Be careful not to over-beat.
4. Add the seeds: Add the poppy seeds to the batter. Stir them in gently with a spatula or wooden spoon until they are evenly distributed throughout the mixture.
5. Bake: Pour the batter into the prepared tin and level the surface with a palette knife. Bake in the preheated oven for 35–40 minutes.
6. Check doneness: The cake is ready when it is well-risen, golden brown, and springs back when lightly pressed in the center. It should also be shrinking away slightly from the sides of the tin.
7. Make the drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl to a runny consistency. Do not dissolve the sugar completely; you want it grainy for the crunch.
8. Soak and cool: Remove the cake from the oven. While it is still warm, prick it all over with a skewer or fork. Spoon the lemon drizzle mixture evenly over the hot cake. Leave to cool completely in the tin before cutting into squares.

Recipe Tips!

• Crunchy Top: You must use granulated sugar for the topping! Caster sugar is too fine and will dissolve into a syrup, losing that signature “crunch” that defines a true drizzle cake.
• Hot Soak: Pour the drizzle over the cake while it is piping hot. This helps the lemon juice absorb instantly into the sponge while the sugar stays on top. If you wait until it cools, the juice will just pool on the surface.
• Poppy Distribution: Stir the poppy seeds in by hand at the end. If you whisk them in with the electric mixer, they can sometimes clump together or get crushed.
• Traybake Ease: This all-in-one traybake method is foolproof. Ensure your butter is very soft so it blends with the flour and eggs instantly without leaving lumps.

What To Serve With Mary Berry Lemon And Poppy Seed Cake Recipe?

This Mary Berry Lemon And Poppy Seed Cake Recipe is a standalone star! A pot of Earl Grey Tea is the traditional accompaniment, cutting through the sweet fruit. For a festive touch, serve slices with a wedge of Wensleydale Cheese—the salty cheese and sweet fruit cake are a match made in heaven! If you want to dress it up for dessert, a simple glaze of apricot jam gives it a professional shine.

How To Store Mary Berry Lemon And Poppy Seed Cake Recipe

• Room Temp: Store the cut squares in an airtight tin at room temperature. They keep beautifully moist for up to 4 days.
• Refrigerate: There is no need to refrigerate this cake unless you live in a very hot climate; the sugar crust acts as a preservative.
• Freeze: This cake freezes perfectly! Wrap the whole traybake (uncut) or individual slices in cling film and foil. Freeze for up to 3 months. Thaw at room temperature.

Mary Berry Lemon And Poppy Seed Cake Recipe Nutrition Facts

• Calories: 290 kcal
• Fat: 14g
• Carbohydrates: 38g
• Protein: 4g

Nutrition information is estimated per square (based on 15 servings).

FAQs

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