Lemon & Poppy Seed Cake


Prep time
10 minutes
Cooking time
30 minutes
Serves 10
This Lemon & Poppy Seed Cake is deliciously moist and filled with poppy seeds and buttery lemon flavour.
225g butter, softened​
1 Jar Cottage Delight All Butter Lemon Curd​
225g caster sugar​
4 medium Free Range Eggs​
225g self-raising flour​
1tsp baking powder​
2tbsp poppy seeds​
2 lemons (zested)​
2tbsp milk​
400g Buttercream Icing
100g Blueberries ​

Cooking Method

  1. Preheat the oven to 180°C/160°C fan gas mark 4 and grease and line two 20cm cake tins with baking paper

  2. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, whisking after each addition

  3. In a small bowl, combine the flour, baking powder and poppy seeds. Add these dry ingredients into the egg mixture a few tablespoons at a time and continue to mix until a smooth batter forms. Add the lemon zest, milk and mix again

  4. Divide the mixture between the two tins and use a spatula to smooth over the top. Bake for 25-30 minutes or until golden and well risen. Allow to cool briefly in the tins before turning onto a wire rack to cool completely

  5. Once cooled, spread 3/4 Cottage Delight All Butter Lemon Curd on one cake and sandwich with the top layer

  6. Using a flexible spatula, spread buttercream icing evenly over the cake and place in the fridge for 15 minutes

  7. Once set, decorate the cake with remaining All Butter Lemon Curd Online | Cottage Delight and blueberries to serve

Don’t have Lemon Curd?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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