Lemon and Poppy Seed Drizzle Cake

Lemon and Poppy Seed Drizzle Cake

This classic lemon and poppy seed drizzle cake is light and delicious and perfect for afternoon tea!

Categories: Desserts

Serves: 12 Preparation time: 15 mins Cooking time: 50 mins



  • 175g plain flour
  • 2tsp baking powder
  • 175g caster sugar
  • 25g poppy seeds
  • 100ml Filippo Berio Mild & Light Olive Oil
  • 4 large eggs, separated
  • Zest and juice 3 lemons

For the glaze

  • 75g icing sugar, sifted
  • 2 tsp lemon juice


  1. Preheat the oven to 170˚C /325˚F/Gas Mark 3. Oil a 23cm ring mold. Sift the first four ingredients together. Add the oil, egg yolks, lemon zest and juice then use an electric whisk to beat together for 1 minute.
  2. Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40 minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.
  3. To decorate, mix the icing sugar and lemon juice together to make a coating icing, then drizzle over the cake.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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