Lemon Poppy Seed Cake

Processed with VSCO with hb2 preset

A real crowd pleaser and a cake that truly deserves the title ‘a British classic’


  • 1.5 L bundt tin
  • 180g butter, softened, plus extra for greasing the tin
  • 100g honey
  • 1 tsp vanilla extract
  • 2 eggs
  • 4 lemons, zested and juiced
  • 250g self raising flour
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • Icing sugar for dusting the finished cake


  1. Turn your oven to 175°C and grease your bundt tin with softened butter
  2. Beat the butter, honey and vanilla together until fluffy and almost white
  3. Beat in the eggs, one at a time, followed by the lemon juice and zest
  4. Combine the flour, baking powder and poppy seeds before folding it into the butter mixture
  5. Pour the cake mixture into your tin and bake for 35-40 minutes. Use a cake pin to see if it’s baked all the way through and pay attention towards the end
  6. Let the cake cool in it’s tin for 15 minutes  before turning it onto a cooling rack. Once the cake is completely cooled, dust with icing sugar and serve with a cuppa!

Processed with VSCO with hb2 preset

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