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Lemon and poppy seed cake

This lemon and poppy seed cake is perfect for Spring and Summer occasions, such as afternoon teas, birthday parties in the garden. It is dairy-free but you can use milk if dairy is not an issue for you. You can decorate the cake with lemon icing, buttercream frosting, chocolate glazing, sprinkles, sweeties or just dust it with icing sugar like I did.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of self-raising flour
  • 2 Tbsp poppy-seeds
  • 1 cup sugar
  • 2 eggs
  • 1 lemon zested and juiced
  • ½ cup sunflower oil
  • 1 cup plant-based milk
  • 1 tsp vanilla extract or paste

Method
 

  1. Preheat the oven to 180C.
  2. Prepare one large or two small silicon cake tins (you can use butterfly, heart, flower, teddy bear, egg etc shaped tins).
  3. In a large bowl, mix together the flour and the poppy seeds.
  4. In another bowl beat the eggs with the sugar until you get a light cream. Add the lemon zest & juice, oil, milk & vanilla. Mix well.
  5. Add this mixture to the flour and mix gently until you get a smooth batter. If the batter is too thick, add some more milk. (But the batter should not be runny either!).
  6. Fill the silicon cases with the batter and put them on a flat baking tray.
  7. Bake for 20-25 minutes until the cake is golden and springy when you touch it. Test it with a skewer.
  8. Cool the cakes in the silicon cases, then transfer them to a wire rack. When completely cooled, decorate them to your liking.