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.
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 900g (2lb) loaf tin with parchment paper.
In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy using an electric whisk.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Sift in the self-raising flour and baking powder, then fold gently into the mixture.
Stir in the lemon zest, lemon juice, poppy seeds, and milk, ensuring everything is well combined.
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.
While the cake is baking, mix icing sugar and lemon juice to create a smooth drizzle.
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.
Slice and serve your lemon and poppy seed loaf cake with a cup of tea or coffee.