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Jamie Oliver Lemon and Poppy Seed Cake

Jamie Oliver Lemon and Poppy Seed Cake
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Jamie Oliver Lemon and Poppy Seed Cake is a classic citrus sponge cake made with fresh lemons, poppy seeds, butter, eggs, flour, and sugar. The cake is baked until golden before being finished with a tangy lemon glaze that soaks into the sponge, adding even more moisture and flavor.

Ingredients

Scale

For the Cake

    • 225g unsalted butter, softened

    • 225g caster sugar

    • 4 large eggs

    • 225g self-raising flour

    • 2 tablespoons poppy seeds

    • Zest of 2 lemons

    • Juice of 1 lemon

    • 2 tablespoons Greek yogurt or natural yogurt

    • 1 teaspoon vanilla extract

    • Pinch of salt

For the Lemon Glaze

    • 150g icing sugar

    • Juice of 1 lemon

    • Extra lemon zest for decoration

Optional Ingredients

    • Fresh blueberries

    • Fresh raspberries

    • White chocolate chips

    • Flaked almonds

    • Candied lemon slices

    • Whipped cream

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 2lb loaf tin or an 8-inch round cake tin with baking paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This step helps create a light sponge.

Step 3: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.

Step 4: Fold in the Dry Ingredients

Sift the self-raising flour into the bowl, then gently fold it into the mixture along with the poppy seeds and a pinch of salt.

Step 5: Add the Lemon and Yogurt

Stir in the lemon zest, lemon juice, vanilla extract, and Greek yogurt until everything is evenly combined.

Step 6: Fill the Cake Tin

Transfer the batter to the prepared tin and smooth the top with a spatula.

Step 7: Bake the Cake

Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.

Step 8: Cool the Cake

Leave the cake in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Glaze

Mix the icing sugar with the remaining lemon juice until smooth. Drizzle the glaze generously over the cooled cake and finish with extra lemon zest.

Find it online: https://jamieolivereats.uk/lemon-and-poppy-seed-cake/