Lemon and Poppy Seed Cake Recipe
Light, moist and perfectly fluffy, this delightful Lemon and Poppy Seed cake will transport you to cake heaven with just a single bite!
- Betty Crocker Sunny Lemon Cake Mix
- 2 medium free range eggs
- 80ml water (5½ tbsp)
- 40ml vegetable oil (3 tbsp)
- 15g poppy seeds
- Vanilla Buttercream Style Icing
- 10ml (2 tsp) water (for the glaze)
- Well-greased 1lb loaf tin - fluted or regular
- Mixing bowl
- Electric mixer / wooden spoon
- Microwaveable bowl
- Cooling rack
your oven to 160°C (140°C for fan assisted ovens) / Gas Mark 3.
the eggs, oil, water, poppy seeds and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
the mixture evenly into your greased loaf tin.
in the centre of the oven for 35-40 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a cooling rack.
the glaze mix and water together until blended. Drizzle over the cake with flair and finish with a sprinkle of lemon zest. Then say hello to happiness – your sunny lemon cake is ready to eat…
Back to top
This Recipes uses:
Sunny Lemon Cake Mix
Put a zing in your step with this fabulously light and zesty lemon cake. It's blissfully simple to make, so grab your apron and mixing bowl…
Vanilla Buttercream Style Icing
Smooth, creamy and full of flavour, this scrumptious vanilla buttercream icing is the perfect finish for your Betty Crocker cakes...