Sometimes you just need something simple that makes the whole house smell better.
Mary Berry’s Lemon and Poppy Seed Loaf Cake is that sort of bake — sharp, sweet, buttery, full of sunshine.
It’s quick, it’s easy, and it always, always gets eaten faster than you think.
Made this last Sunday morning.
By tea time, not a crumb left.
Why You’ll Love It
- One bowl, one pan, dead simple
- Proper hit of lemon — sharp but soft
- Crunch from poppy seeds in every bite
- Fast — 15 minutes prep, 25 minutes bake
- Tangy glaze that soaks straight into the warm cake
Mary Berry Lemon And Poppy Seed Loaf Cake Ingredients
- 1 cup salted butter, cut into chunks
- 1 cup superfine sugar
- 2 1/2 cups self-rising flour
- 1 teaspoon baking powder
- 4 eggs
- 4 tablespoons milk
- finely grated zest of two large or three small lemons
- 2 tablespoons poppy seeds
For The Glaze:
- juice of 2 large or 3 small lemons
- 3/4 cup granulated sugar
How to Make Mary Berry’s Lemon and Poppy Seed Loaf Cake
- Butter a 13×9-inch tin. Line it with parchment.
Oven on: 350°F (175°C). - Throw the butter, sugar, flour, baking powder, eggs, milk, and lemon zest into a bowl.
Beat it — low at first, then medium — until fluffy and smooth.
Chuck in the poppy seeds, quick stir. - Scrape it into the tin. Level it off.
- Bake 25–30 minutes.
Touch the middle — if it springs back, it’s done. - While it bakes, mix your glaze — lemon juice + sugar.
- Cake out of the oven. Straight away, pour the glaze all over.
Let it soak in while the cake cools. - Lift out with the parchment, slice thickly, and crack on.
Common Mistakes to Dodge
- Overmixing: Makes it tough. Stop when smooth.
- Cold butter: Won’t mix properly. Let it soften.
- Too hot glaze: Let the cake be hot — glaze coldish.
What to Serve It With
- Big mug of Earl Grey tea
- Dollop of whipped cream
- Fresh raspberries on the side
- Nothing. It’s perfect plain too.
Storage and Leftovers
- Fridge: Airtight tin, lasts 5 days.
- Freezer: Wrap slices tight, freeze for 3 months.
- Reheat: Short oven blast (325°F, 5–8 mins) or 20 secs in microwave.
FREQUENTLY ASKED QUESTIONS
Why did my cake sink?
Too much moisture, overmixed, or underbaked. Stick to the times.
Why is there a crack on top?
Good sign! Means it’s properly risen.
Why is it dry?
Overbaked. Check your oven’s real temp with a thermometer.
Can I skip the glaze?
You could. But honestly, it’s half the magic.
Try More Mary Berry Recipes:
Nutrition Facts
- Calories: 230 kcal
- Fat: 12g
- Sugar: 17g
- Protein: 4g
Mary Berry Lemon And Poppy Seed Loaf Cake
Description
Mary Berry’s Lemon And Poppy Seed Loaf Cake is made with salted butter, superfine sugar, self-rising flour, baking powder, eggs, milk, lemon zest, and poppy seeds, topped with a tangy lemon glaze and is ready in only 40 minutes!
Ingredients
For The Glaze:
Instructions
- Grease and line 13×9″ pan. Oven at 350°F (175°C).
- Beat cake ingredients together. Stir in poppy seeds.
- Spread into pan. Bake 25–30 mins.
- Mix glaze. Pour over hot cake.
- Cool, slice, eat.
Notes
- Overmixing: Makes it tough. Stop when smooth.
Cold butter: Won’t mix properly. Let it soften.
Too hot glaze: Let the cake be hot — glaze coldish.