Lemon and lime poppy seed loaf cake

As I’ve got older, my cakey tendencies have moved from sickly sweet (a point rendered completely invalid by my Reece’s chocolate cake), to fresh and zingy; resulting in a minor obsession with lemon drizzle cake, Costa’s lemon curd muffins, and lemon sponge with lemon buttercream. So, when I came across a recipe for lemon and lime poppy seed loaf cake, I knew I was onto a winner.

The end product is delightfully sticky, refreshingly citrusy, and more than a little bit tasty.

Sharp, sticky sweetness


For the cake

  • 225g unsalted butter
  • 225g caster sugar 
  • 225g self-raising flour
  • 4 eggs
  • 3 tbsp poppy seeds
  • Grated zest of one lemon

For the drizzle

  • The juice from 1.5 limes
  • 80g caster sugar

    A trio of yum

Make the magic happen

  1. Preheat oven to 160C and grease and line a 450g loaf tin
  2. Soften butter in a large bowl, then add the sugar and whisk until pale, light and fluffy
  3. Gently add the eggs one at a time — alternating with a tbsp of the measured flour
  4. Add in the lemon zest, poppy seeds, and the rest of the flour, then stir until combined

    Get mixing!

  5. Spoon the lot into the greased and lined loaf tin, then bake for 45-50 minutes and test with a skewer — if it comes out clean, you’re good to go
  6. Whilst cooling, mix together your lime juice and sugar
  7. Using a fork, prick the top of the cake all over (the deeper you prick, the further the liquid will penetrate) and pour over your zesty drizzle
  8. Leave to cool completely before removing remove from the tin

Enjoy with a cup of something hot.

Love Emma xx


One thought on “Lemon and lime poppy seed loaf cake

  1. Pingback: Chocolate and coffee fridge cake | White rabbits and hungry habits

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