Lemon and Poppy Seed Cake with a Butter Cream Filling

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I realized that I haven’t posted a recipe for a rather longer than I would have liked kind of time! This has not been due to not picking up a whisk or turning on a mixer – its just a plain and simple time issue, not having enough time to do everything that I would like and having to spend time doing all the things that aren’t quite so exciting.

So to remedy that I am baking a Lemon Cake or even a Lemon and Poppy Seed Cake with a Butter Cream Filling and with half term in sight this would be a good one for on of those picnics when the sun is shining and life is in the slow lane – or maybe just for a picnic!!!

Katie Craig Lemon Cake
Lemon and Poppy Seed Cake with Butter Cream Filling

 Lemon and Poppy Seed Cake with Butter Cream Filling

  • 8oz (220g) SR flour
  • 6oz (170g) Caster Sugar
  • 6oz (170g) Butter / non dairy spread
  • 3 Free Range Eggs
  • 1 tsp Vanilla Essence
  • 1tsp Baking Powder
  • Zest and juice of 1 lemon
  • 1 tablespoon poppy seeds
  1. Turn the oven to 180 deg C, 350 deg F, Gas 4
  2. Cream the butter and sugar until light and fluffy
  3. Add the flour eggs, vanilla essence, baking powder, lemon zest and juice using a wooden spoon or a mixer mix in until creamy
  4. Scatter the poppy seed on top of the mix and gently fold in make sure they are evenly distributed
  5. Place your mix into an 8 inch (20 cm) deep tin that has been lightly greased, bake for 20 – 25 minutes on the middle shelf

Katie's Tip


You will know that your cake is ready when

  • It is golden brown
  • Gently touch the top and it will feel springy
  • Tap the bottom of the tin and it will sound hollow
  • It will very slightly be shrinking from the sides of the tin

How to Make the Butter Cream Filling

  • 3oz (85g) Butter
  • 6oz (170g) Icing Sugar
  • 1 tblsp Milk
  • Zest of 1 Lemon
  1. Beat the butter to soften
  2. Add the icing sugar and beat, add the milk and beat until smooth

When your cake has cooled, cut in half and generously spread with 3/4 of the butter cream, use the 1/4 to spread on top and decorate with the lemon zest.

The only thing left  to say is ENJOY!!

Have a great day and thank you for reading


Katie x


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