Mary Berry Lemon and Poppy Seed Loaf Cake

Mary Berry’s Lemon and Poppy Seed Loaf Cake is a light, moist, and zesty cake infused with the fresh citrusy flavor of lemon and the delicate crunch of poppy seeds. Topped with a sweet lemon drizzle or glaze, this cake is a delightful treat for afternoon tea or any special occasion.

What is Mary Berry Lemon and Poppy Seed Loaf Cake?

Mary Berry’s Lemon and Poppy Seed Loaf Cake is a classic British bake featuring a soft, buttery sponge enriched with lemon zest, lemon juice, and crunchy poppy seeds. It is baked in a loaf tin and often finished with a lemon drizzle or a light glaze for added sweetness and moisture.

Other Popular Recipes

• Mary Berry Carrot and Orange Cake
• Mary Berry Red Currant Jelly
• Mary Berry Plum Tarte Tatin
• Mary Berry Red Currant Jelly

Why You Should Try This Recipe

• Light and refreshing: The citrusy lemon flavor makes it a perfect tea-time treat.
• Soft and moist texture: The combination of butter and lemon juice keeps the loaf tender.
• Easy to make: Requires minimal effort but delivers impressive results.
• Perfect for any occasion: Great for breakfast, afternoon tea, or dessert.
• Beautiful presentation: The poppy seeds add a lovely speckled look to the loaf.

Ingredients Needed for Mary Berry Lemon and Poppy Seed Loaf Cake

For the Cake:

• 175g self-raising flour
• 175g unsalted butter (softened)
• 175g caster sugar
• 3 large eggs
• 1 tsp baking powder
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tbsp poppy seeds
• 2 tbsp milk

For the Lemon Drizzle (Optional):

• 100g icing sugar
• Juice of 1 lemon

Kitchen Equipment Needed

• Loaf tin (900g/2lb)
• Mixing bowls
• Electric whisk or hand whisk
• Grater (for zesting lemon)
• Sieve
• Spatula
• Skewer (for testing doneness)

Instructions to Make Mary Berry Lemon and Poppy Seed Loaf Cake

Step 1: Preheat the oven and prepare the tin

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 900g (2lb) loaf tin with parchment paper.

Step 2: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy using an electric whisk.

Step 3: Add the eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Step 4: Mix the dry ingredients

Sift in the self-raising flour and baking powder, then fold gently into the mixture.

Step 5: Add lemon zest, juice, and poppy seeds

Stir in the lemon zest, lemon juice, poppy seeds, and milk, ensuring everything is well combined.

Step 6: Bake the cake

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Prepare the lemon drizzle (optional)

While the cake is baking, mix icing sugar and lemon juice to create a smooth drizzle.

Step 8: Drizzle and cool

Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then, transfer to a wire rack and drizzle the lemon icing over the top.

Step 9: Serve and enjoy

Slice and serve your lemon and poppy seed loaf cake with a cup of tea or coffee.

What to Serve With Mary Berry Lemon and Poppy Seed Loaf Cake

• Whipped cream: Adds a light and creamy touch.
• Fresh berries: Blueberries or raspberries complement the lemon flavor.
• Greek yogurt: A tangy contrast to the sweetness.
• Lemon curd: Enhances the citrusy flavor.
• A cup of Earl Grey tea: A perfect pairing for this classic loaf.

Pro Tips for Making the Best Lemon and Poppy Seed Loaf Cake

• Use fresh lemons: Freshly squeezed lemon juice and zest give the best flavor.
• Don’t overmix the batter: Stir gently to keep the cake light and fluffy.
• Let the cake cool before drizzling: This prevents the glaze from melting too quickly.
• Adjust sweetness: If you prefer a less sweet cake, reduce the sugar slightly.
• Store properly: Wrap in cling film to keep it moist for longer.

What are the Variations of Mary Berry Lemon and Poppy Seed Loaf Cake?

• Make it gluten-free: Use a gluten-free self-raising flour blend.
• Add orange zest: A mix of lemon and orange zest enhances the citrusy flavor.
• Use yogurt instead of milk: Adds extra moisture to the loaf.
• Make it nutty: Add chopped almonds or walnuts for crunch.
• Replace the drizzle with cream cheese frosting: For a richer finish.

How Do I Store Mary Berry Lemon and Poppy Seed Loaf Cake?

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keeps fresh for up to 5 days, but bring to room temperature before serving.
• In the freezer: Wrap in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

How Can I Reheat Lemon and Poppy Seed Loaf Cake?

• Microwave method: Heat individual slices for 10-15 seconds on low power.
• Oven method: Warm at 150°C (300°F) for 5-7 minutes.
• Let it come to room temperature naturally: Avoid overheating to keep the texture soft.

How Can I Make This Recipe Healthier?

• Use whole wheat flour: In place of self-raising flour for extra fiber.
• Reduce sugar: Cut the sugar by 20% for a less sweet cake.
• Replace butter with Greek yogurt: Lowers the fat while keeping it moist.
• Use honey instead of caster sugar: A natural sweetener alternative.

Nutrition Value (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Fiber: 2g

FAQs

Why Is My Lemon and Poppy Seed Loaf Cake Dry?

If the cake is dry, it may have been overbaked. Ensure you check for doneness around 35 minutes by inserting a skewer into the center—it should come out with a few moist crumbs. Also, measuring ingredients accurately and using fresh lemon juice can help retain moisture.

Can I Make Lemon and Poppy Seed Loaf Without Eggs?

Yes, you can make an eggless version by substituting eggs with Greek yogurt, mashed banana, or a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). These alternatives help maintain the moisture and texture of the cake.

How Do I Prevent Poppy Seeds from Sinking in the Cake?

To prevent poppy seeds from sinking, coat them in a small amount of flour before adding them to the batter. This helps distribute them evenly throughout the cake.

Can I Use a Different Citrus Fruit Instead of Lemon?

Yes, you can replace lemon with orange or lime for a different citrus flavor. A mix of lemon and orange zest also enhances the taste and adds depth to the cake.

Final Words

Mary Berry’s Lemon and Poppy Seed Loaf Cake is the perfect combination of citrusy freshness, light texture, and a slight crunch from poppy seeds.

Try this easy recipe today and enjoy a delicious homemade loaf!

Print