Lemon and poppy seed cake (National Trust version) from Sweet (page 187) by Yotam Ottolenghi and Helen Goh

  • double cream
  • lemons
  • icing sugar
  • caster sugar
  • poppy seeds
  • plain flour
  • EYB Comments

    Errata from US/CA publisher: In step 2, use the whisk attachment (not the paddle) and whisk on medium-high speed.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from US/CA publisher: In step 2, use the whisk attachment (not the paddle) and whisk on medium-high speed.

  • FJT on August 26, 2020

    Finally remembered to buy poppyseeds and made this cake. Lovely light texture; really more-ish!

  • jzanger on February 02, 2020

    I made this with a few changes. I used Meyer lemons and then before using the final thick lemony glaze I created a lemon soak and brushed it on while it was still warm, a la Ina Garten’s lemon loaf. There was extra zest from the juicing so I added that into the lemon glaze. Also I put a few drops (like less than 1/8tsp) of almond extract into the cake.

  • LadyCJKT on March 03, 2019

    This cake has a wonderful texture and a delicious lemon flavour. Next time I would double the poppy seeds though. I would highly recommend it if you want something simple but delicious.

  • anya_sf on May 10, 2018

    Delicious, with a lovely, soft texture. I might try to reduce the sugar next time though.

  • TrishaCP on May 06, 2018

    This is for sure the best lemon poppyseed cake that I've ever made, and it will be my standard from here on out.

  • Rachaelsb on March 25, 2018

    Lives up to reputation:-) Light but nice lemony overtones. Great texture to cake.

  • Frogcake on March 21, 2018

    Excellent, but this is the same recipe as the lemon raspberry cupcakes with a few tweaks.

  • Astrid5555 on December 09, 2017

    Simply divine! Since I used Meyer lemons I reduced the sugar in the batter by 10% and used only half the sugar for the glaze. Still a little bit too sweet for my taste, yet one of the best lemon and poppy seed cakes ever!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.