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Mother's Day Baking - Lemon & Poppy Seed Cake

Mother's Day Baking - Lemon & Poppy Seed Cake

I love just about any version of a lemon drizzle cake, but this delicious, and super easy, Lemon & Poppy Seed Cake, from Ottolenghi’s Sweet recipe book, really does take the cake. (Please excuse the bad pun.)

Not quite a one-pot wonder, but even so, you just whizz it together, and then impatiently wait for it to bake, so that you can enjoy a slice asap, still warm from the oven.

Ottolenghi affectionately call it their ‘National Trust cake’ – one of life’s predictably reassuring, reliable certainties. Hopefully this will reassure you too! It’s my most used recipe in this particular book. I usually make it in a regular loaf tin, but lately, have been using my mini loaf tins. Super cute as an individual serving, and really lovely for Mother’s Day.

3 large eggs

225g caster sugar

120ml cream

75g butter

10g poppy seeds

1 tablespoon finely grated lemon zest

170g flour

1+1/4 teaspoons baking powder

¼ teaspoon salt

Preheat oven 180 degrees C. Grease & line loaf tin or mini loaf tins with baking paper.

Place the eggs & sugar in a large bowl and beat together until pale and frothy, about 2 minutes. Add the cream, and continue to beat until the mixture has combined, thickened a little and turned pale.

In the meantime, melt the butter in a small pot over a low heat. Add the poppy seeds and lemon zest, and set aside. 

Sift flour, baking powder and salt together, and, using a rubber spatula, fold into the egg mixture, before then folding through butter, poppy seeds & zest.

Spoon into loaf tin, and bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. If you are using mini loaf tins, reduce the baking time to about 25 minutes.

While the cake is cooking, make the lemon glaze by whisking together

100g icing sugar

2 tablespoons lemon juice

Pour this over the top of the cake as soon as it comes out of the oven. Set aside to cool before removing from the tin.

I usually make a little extra glaze which I thicken with a little more icing sugar, so that I have extra to spread over the top of the cake once it has cooled.

Dust with icing sugar to serve.