Delia Lemon And Poppy Seed Cake

Delia Smith’s Lemon and Poppy Seed Cake is made with lemons, poppy seeds, self-raising flour, butter, sugar, and eggs. This delicious Lemon and Poppy Seed Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 10 people.

Delia Smith Lemon And Poppy Seed Cake Ingredients

• Juice of 1 large lemon
• 40g (1.4 oz) poppy seeds
• 175g (1 ½ cups) self-raising flour
• 1 teaspoon baking powder
• 175g (¾ cup + 1 tablespoon) spreadable butter
• 175g (¾ cup + 1 tablespoon) golden caster sugar
• 3 large eggs
• Zest from 3 large lemons

For the syrup:

• Juice of 3 large lemons
• Zest from 1 large lemon
• 50g (½ cup) golden icing sugar
• 100g (½ cup) golden granulated sugar

To finish:

• 1 rounded teaspoon of golden granulated sugar
• 1 rounded teaspoon poppy seeds

How To Make Delia Smith Lemon And Poppy Seed Cake

1. Prepare the Dry Ingredients: Sift the flour and baking powder into a large mixing bowl.
2. Mix the Batter: Add the butter, sugar, eggs, lemon zest, lemon juice, and poppy seeds. Use an electric mixer to mix until smooth for about 1 minute.
3. Bake the Cake: Spoon the batter into a tin, smooth it out, and bake in the center of the oven at 170°C (340°F) for 40 minutes, or until the cake springs back when touched.
4. Add the Syrup: Once the cake is done, take it out of the oven. Mix the syrup ingredients. Poke the cake with a skewer and pour the syrup over it while it’s still hot.
5. Finish the Cake: Mix the teaspoon of golden granulated sugar with the poppy seeds and sprinkle on top of the cake. Let the cake cool in the tin before taking it out and storing it in an airtight container.

Recipe Tips

• Use Room Temperature Ingredients: Let the butter and eggs sit out until they are at room temperature before mixing. This helps the cake turn out better.
• Don’t Overmix: Mix the batter only until everything is combined. Too much mixing can make the cake dense.
• Check the Cake Early: Start checking the cake 5 minutes before the baking time is up. Stick a skewer in the center; if it comes out clean, the cake is done.
• Poke the Cake Well: After baking, use a skewer to poke holes all over the cake before adding the syrup. This helps the syrup soak in evenly.
• Cool the Cake in the Tin: Let the cake cool in the tin before taking it out. This helps it stay together and not fall apart.

What To Serve With Lemon And Poppy Seed Cake?

This moist Lemon and Poppy Seed Cake pairs well with tea, coffee, fresh berries, or whipped cream. It can also be enjoyed alongside yogurt, lemon curd, a light salad, or a fruit compote for a delicious dessert.

How To Store Leftovers Lemon And Poppy Seed Cake?

• Refrigerate: Let the leftover cake cool completely. Cover it with plastic wrap or foil and keep it in the fridge. It will stay fresh for up to 1 week.
• Freeze: After cooling, wrap the cake tightly in plastic wrap or foil, then place it in an airtight container. It can be frozen for up to 3 months. To thaw, put it in the fridge overnight before serving.

How To Reheat Leftovers Lemon And Poppy Seed Cake?

• In The Oven: Preheat the oven to 160°C (320°F). Put the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warm.
• In The Microwave: Put a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds until warm.
• In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the cake in the basket and heat for 3-5 minutes, checking to make sure it doesn’t overcook.

Delia Smith Lemon And Poppy Seed Cake Nutrition Facts

Serving Size: 1 slice (based on 10 slices)

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 180mg
• Potassium: 180mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 5g

Try More Delia Smith Recipes:

• Delia Smith Victoria Sponge
• Delia Smith Chunky Apple Cake
• Delia Smith Greek Orange Cake
• Delia Smith Pancake Recipe