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Easy Lemon and Poppy Seed Cake
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Lemon and Poppy Seed Cake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cakes
Servings: 8
Author: Lauren


  • 125 g of butter – softened
  • 1 teaspoon of vanilla extract
  • 1 cup of caster sugar
  • 3 eggs
  • 11/2 cups of plain flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of bicarbonate of soda
  • ½ cup of milk
  • 1 tablespoon of finely grated lemon rind.
  • ¼ cup of Poppy Seeds


  • Line a large loaf tin with baking paper and preheat your oven to 150 degrees.
  • In the bowl of an electric mixer, add the butter, vanilla extract, caster sugar, eggs, flour, baking powder, bicarbonate of soda, poppy seeds, milk and lemon rind.
  • Mix on a low speed until all the ingredients have combined and then increase to a medium/high speed and mix until the mixture is smooth.
  • Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
  • Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
  • Once cool, prepare the cream cheese icing by placing 250g of softened cream cheese and 100g of softened butter into an electric mixer and beating for 3 - 4 minutes until well combined. Add 1 ¼ cups of icing sugar and 1 teaspoon of vanilla extract and mix well to combine.
  • Use a spatula or a butter knife to then spread the icing over the cake.