To die for lemon and poppy seed cake

This lemon and poppy seed cake is so good that I felt the need to share the recipe. It is quick and easy to make and you will have most, if not all of the ingredients in stock.



  • Zest of two lemons

  • Zest of one orange

  • 1 1/4 cups of caster sugar

  • 2 large eggs

  • 3/4 cup olive oil

  • 1/2 cup yoghurt

  • 1 1/4 plain flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 tablespoon poppy seeds (or chia seeds)


  • 3/4 icing sugar

  • Juice from one lemon


  • Preheat oven to 170 degrees. Prepare two pound loaf tin by greasing and adding parchment paper

  • Zest orange and lemons in to a large bowl, add sugar and stir to allow essential oils from the zest to release in to sugar

  • Add eggs, oil and yoghurt to sugar mixture and whisk until smooth

  • Add flour, baking powder, baking soda, salt and poppy seeds and stir to incorporate

  • Pour mixture in to prepared loaf tin and smooth on top

  • Bake until golden brown; 50 minutes to one hour. To test, a skewer inserted in the centre will come out clean if baked through

  • Allow cake to cool in the tin for five to ten minutes and turn out on to a wire rack

  • Prepare the glaze by whisking icing sugar and adding lemon juice.

  • Once the cake has cooled slightly, pour over glaze.

  • Allow to cool completely and serve with yoghurt or cream for the ultimate treat. Enjoy!