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Lemon and poppy seed cakes

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Prep Time
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Serves 10
Serves 10

About the bake

These beautiful looking loaf cakes are just perfect for a summers day to take on a picnic.

10 ingredients6 steps


    1. Step 1

      Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.

    2. Step 2

      Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until lighter in colour.

    3. Step 3

      Add the zest and then add the eggs one at a time along with a spoonful of flour. Once the last egg has been added, add the remaining flour, poppy seeds and yoghurt. Fold in carefully.

    4. Step 4

      Spoon into the loaf cases and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

    5. Step 5

      While the cakes are cooking make the lemon syrup: Place the sugar and water into a saucepan and bring the the boil for 2-3 minutes. Add the juice from the reserved lemons. Allow to cool.

    6. Step 6

      Once the loaves are baked, brush the sugar syrup over the cakes and sprinkle with extra sugar - allow them to cool completely.


    • For the cakes

      • 175gButter (unsalted) (at room temperature, plus extra for greasing) 
      • 175gBillington's Unrefined Golden Caster Sugar 
      • 2Lemon(s) (zest only.) 
      • 3Egg(s) (free range) (medium) 
      • 250gAllinson's Self Raising Flour 
      • 50gPoppy seeds 
      • 4 tbspNatural yoghurt 
    • For the lemon syrup

      • 75mlWater 
      • 75gBillington's Unrefined Golden Caster Sugar 
      • 2Lemon(s) (juice only) 

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