Lemon Cake with Almond and Poppy Seed

Paul Bloxham's delicious lemon cake is flavoured with almonds and poppy seeds, and drizzled with vanilla lemon syrup
By Paul Bloxham
Lemon Cake with Almond and Poppy Seed
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 200 g caster sugar
  • 4 lemons, zest only
  • 200 g whole almonds
  • 3 large eggs
  • 4 large egg yolks
  • 125 g unsalted butter, softened
  • 100 g plain flour
  • 2 tsp baking powder
  • pinch salt
  • 50 g poppy seeds
  • icing sugar, for decoration

For the syrup

  • 200 g caster sugar
  • 4 lemons, juice only
  • 200 ml water
  • 1 vanilla pod
  • clotted cream, to serve


1. Preheat the oven to 190C/gas 5, and grease a 12cm baking tin with butter.

2. In a blender, combine the sugar and lemon zest and blend well. Add the almonds and blend again until they are finely ground. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed.

3. Transfer the mixture to a bowl. Add the flour, baking powder, poppy seeds and salt, and stir with a spatula or wooden spoon until the dry ingredients are thoroughly incorporated. Scrape the batter into the baking tin and smooth the top.

4. Bake the cake in the centre of the oven for about 30 minutes, or until a skewer inserted comes out clean but the cake is still moist. Remove from the oven and leave to cool on a wire rack.

5. For the syrup: combine all of the ingredients in a saucepan and cook to reduce to a syrup consistency, about 5 minutes.

6. Prick the lemon cake all over and pour over the syrup. Set a cake wedge on each plate. Sprinkle with icing sugar and serve with clotted cream.

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