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Mary Berry Lemon and Poppy Seed Loaf Cake

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.

Ingredients

Scale

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

Instructions

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.