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.