The Delia Lemon and Poppy Seed Cake is a delightful, moist, and zesty cake perfect for any occasion. The combination of fresh lemon juice and zest with crunchy poppy seeds creates a beautifully textured and flavorful treat. With a light lemon glaze on top, this cake is a showstopper for any afternoon tea or dessert table.
What is Delia Lemon and Poppy Seed Cake?
Delia Smith’s Lemon and Poppy Seed Cake is a simple yet elegant loaf or round cake made with fresh lemon zest and juice, along with crunchy poppy seeds. The cake is typically finished with a lemon glaze that enhances its citrusy flavor and adds a touch of sweetness.

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Why You Should Try This Recipe
- Bright and zesty flavor: Perfectly balanced with fresh lemon.
- Great texture: Crunchy poppy seeds add texture to the tender crumb.
- Easy to make: A straightforward recipe with simple ingredients.
- Versatile: Enjoy it as a breakfast treat, afternoon snack, or dessert.
- Beautiful presentation: Ideal for sharing and impressing guests.
Ingredients Needed to Make Delia Lemon and Poppy Seed Cake
For the Cake:
- Self-raising flour (175g): Provides the cake’s structure and a light texture.
- Butter (175g, softened): Adds richness and moisture.
- Caster sugar (175g): Sweetens the cake and helps it brown.
- Eggs (3 large): Binds and enriches the batter.
- Poppy seeds (2 tbsp): Adds crunch and visual appeal.
- Lemon zest (zest of 2 lemons): Adds fresh, citrusy flavor.
- Milk (2-3 tbsp): Helps adjust the consistency of the batter.
For the Lemon Glaze:
- Icing sugar (100g): Sweetens the glaze.
- Lemon juice (juice of 1 lemon): Adds tartness and enhances the cake’s lemon flavor.
Optional Topping:
- Extra poppy seeds (for sprinkling on top): Adds visual appeal.
- Lemon zest: For an extra touch of brightness.
Equipment Needed
- Mixing bowl: For combining ingredients.
- Electric mixer: To cream the butter and sugar.
- Loaf tin or round cake tin: Greased and lined with parchment paper.
- Spatula: For folding the ingredients.
- Whisk: For mixing the glaze.
Instructions to Make Delia Lemon and Poppy Seed Cake
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a loaf tin or round cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Lemon Zest
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest for a fresh, citrusy flavor.
Step 4: Add the Dry Ingredients and Poppy Seeds
- Sift the self-raising flour into the bowl. Add the poppy seeds and gently fold everything together until combined.
- Add 2-3 tablespoons of milk to achieve a smooth, pourable consistency.
Step 5: Bake the Cake
- Pour the batter into the prepared tin, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
- In a small bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust with a little extra lemon juice or icing sugar if needed to reach your preferred consistency.
Step 8: Glaze and Garnish the Cake
- Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
- Sprinkle with extra poppy seeds and a bit of lemon zest if desired.

What Goes Well with Delia Lemon and Poppy Seed Cake?
- Whipped cream: Light and airy, complements the lemon flavor.
- Fresh berries: Strawberries or raspberries add a pop of color and flavor.
- Vanilla ice cream: A classic pairing that balances the citrusy notes.
- Herbal tea: Mint or chamomile tea goes beautifully with lemon.
- Greek yogurt: Adds a creamy, tangy contrast to the cake’s sweetness.
Expert Tips for Making the Best Delia Lemon and Poppy Seed Cake
- Use fresh lemons: Fresh lemon zest and juice provide the best flavor.
- Don’t overmix: Fold gently to keep the cake light and tender.
- Cool completely before glazing: This helps the glaze set beautifully on top.
- Store properly: Keep the cake in an airtight container to preserve its moisture.
Easy Variations of Delia Lemon and Poppy Seed Cake
- Orange and poppy seed: Substitute lemon zest and juice with orange for a different citrus flavor.
- Add a drizzle of white chocolate: White chocolate and lemon pair wonderfully.
- Gluten-free option: Substitute self-raising flour with a gluten-free flour blend.
- Nutty addition: Fold in a handful of chopped almonds for a nutty twist.
Best Practices to Store Delia Lemon and Poppy Seed Cake
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate for longer storage: Refrigerate for up to 5 days, allowing it to come to room temperature before serving.
- Freeze for later: Wrap individual slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature.
Best Practices to Serve Delia Lemon and Poppy Seed Cake
Serve at room temperature or slightly chilled, with a side of whipped cream or fresh berries for added flavor and presentation.
How Can I Make Delia Lemon and Poppy Seed Cake Healthier?
- Use whole-wheat flour: Replace part of the self-raising flour with whole-wheat flour for added fiber.
- Reduce sugar: Cut back on the caster sugar or use a natural sweetener.
- Add Greek yogurt: Replace some butter with Greek yogurt for a lighter texture.
- Use honey in the glaze: Replace icing sugar with honey in the glaze for a natural sweetener.
Nutrition Value (per serving):
- Calories: 280
- Fat: 12g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
FAQs
Can I make Delia Lemon and Poppy Seed Cake gluten-free?
Yes, you can make this cake gluten-free by substituting self-raising flour with a gluten-free self-raising flour blend. Make sure to check if the blend includes xanthan gum to help with structure.
How do I keep Lemon and Poppy Seed Cake moist?
To keep the cake moist, avoid overbaking it and store it in an airtight container. Adding a drizzle of lemon glaze on top also helps lock in moisture and enhances flavor.
Can I use another citrus fruit instead of lemon?
Yes, you can substitute lemon with orange or lime for a different citrus flavor. Orange zest and juice work particularly well in place of lemon.
Why are my poppy seeds sinking in the cake batter?
To prevent poppy seeds from sinking, lightly coat them with flour before adding them to the batter. This helps distribute them evenly throughout the cake and keeps them from settling at the bottom.
Final Words
The Delia Lemon and Poppy Seed Cake is a lovely, light cake that’s bursting with fresh lemon flavor and has just the right amount of crunch from poppy seeds. With its tender crumb and zesty glaze, it’s a versatile treat that’s perfect for any time of day.
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Delia Lemon And Poppy Seed Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Lemon and Poppy Seed Cake is a simple yet elegant loaf or round cake made with fresh lemon zest and juice, along with crunchy poppy seeds. The cake is typically finished with a lemon glaze that enhances its citrusy flavor and adds a touch of sweetness.
Ingredients
For the Cake:
- Self-raising flour (175g): Provides the cake’s structure and a light texture.
- Butter (175g, softened): Adds richness and moisture.
- Caster sugar (175g): Sweetens the cake and helps it brown.
- Eggs (3 large): Binds and enriches the batter.
- Poppy seeds (2 tbsp): Adds crunch and visual appeal.
- Lemon zest (zest of 2 lemons): Adds fresh, citrusy flavor.
- Milk (2-3 tbsp): Helps adjust the consistency of the batter.
For the Lemon Glaze:
- Icing sugar (100g): Sweetens the glaze.
- Lemon juice (juice of 1 lemon): Adds tartness and enhances the cake’s lemon flavor.
Optional Topping:
- Extra poppy seeds (for sprinkling on top): Adds visual appeal.
- Lemon zest: For an extra touch of brightness.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 180°C (350°F) or 160°C (fan).
- Grease and line a loaf tin or round cake tin with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. This will take about 2-3 minutes with an electric mixer.
Step 3: Add the Eggs and Lemon Zest
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest for a fresh, citrusy flavor.
Step 4: Add the Dry Ingredients and Poppy Seeds
- Sift the self-raising flour into the bowl. Add the poppy seeds and gently fold everything together until combined.
- Add 2-3 tablespoons of milk to achieve a smooth, pourable consistency.
Step 5: Bake the Cake
- Pour the batter into the prepared tin, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
- In a small bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Adjust with a little extra lemon juice or icing sugar if needed to reach your preferred consistency.
Step 8: Glaze and Garnish the Cake
- Drizzle the lemon glaze over the cooled cake, letting it run down the sides.
- Sprinkle with extra poppy seeds and a bit of lemon zest if desired.