Lemon Poppy Seed Cake

Lemon and Poppy Seed Cake

About a month ago we went to The Longshaw Estate run by the National Trust.  It has as most National Trust sites do a tea shop. While these tea shops have expanded their ranges in the last few years into sandwiches , juices and salads.Traditionally what they always did was very good cakes served in hip-busting portions.

I was really looking forward to a cake at the end of a lovely long walk . So I could almost feel my bottom lip wobble as I  watched the last piece of lemon and poppy seed cake go to the person in front of me.  Never a person to let go of things I have been thinking about lemon poppy seed cake ever since , it just took me a while to find poppy seeds.

I went through a couple of recipes and ended up putting this together from a few around . I was a bit worried as it seemed a very wet mix but it produced a moist sticky topped cake with the bite of the poppy seeds.

Lemon and Poppy Seed Cake 

Makes 9 large squares

250g butter
250g caster sugar
1 tsp vanilla essence
1 lemon – zest and juice
4 large eggs
5tbsp poppy seeds
150ml milk
250g self-raising flour

  1. Soak the poppy seeds in the milk for at least 1 hour.
  2. Heat the oven to 150degC.
  3. Line a 25cm square baking tin with greaseproof paper.
  4. Cream together the butter, sugar , vanilla essence , lemon zest and juice.
  5. Beat in the  eggs, poppy seeds & milk.
  6. Finally fold in flour.
  7. Pour the mixture in a lined tin and bake for 45 minutes.
  8. Leave it to cool and cut into squares
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2 Responses to Lemon Poppy Seed Cake

  1. holler says:

    Oh, that looks so good :P

  2. Su-Lin says:

    I agree! It looks delicious.

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