For a long time I avoided poppy seeds. I just saw them as annoying little things that get caught in your teeth. But then one day I scattered them liberally over loaves of bread ( the recipe told me too). I used them in a gorgeous Ottolenghi cucumber salad. And now I’m putting them in cake. They actually add a nutty taste and distinctive texture. There’s no saint like a converted sinner; I now love poppy seeds and put them in everything!
This is just the type of cake to make at this time of year. The berry season is pretty much over but there’s always plenty lemons.The weather is getting a bit colder and we’re drinking alot more tea. It’s time to have a cake in the tin to go with all those cups of tea and there’s nothing like a citrus cake to remind you of those summer days!
Lemon & Poppy Seed Cake
3 eggs
8oz sugar
2oz butter
100ml milk
7 1/2oz self raising flour
Zest of 3 lemons
Juice of 1 lemon
1oz poppy seeds
Icing: Mix 11 oz icing sugar with 70ml lemon juice until smooth.
- Preheat the oven to 180C.
- Grease a tin with butter and dust with flour.
- Beat the eggs and sugar until white & fluffy.
- Melt the butter, stir in the milk.
- Mix the butter & milk into the egg mixture.Add the lemon juice & zest.
- carefully fold the flour & poppy seeds in.
- Pour into the tin and bake for 25-30 mins.
- When it’s done and cooled drizzle the icing over.
This cake is gorgeous without the icing and with some vanilla ice cream, greek yogurt or a mixed berry compote. A really nice cake that stays fresh in a tin for a few days.
Lilly x
Lilly Higgins: Food blogger, cookbook author and food photographer with a love for all things edible. Columnist with The Irish Times.
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