Lemon and Poppyseed Drizzle Cake

Makes: 12
Preparation time: 15 minutes
Cook time: 45-50 minutes


  • 175g/6oz plain flour
  • 2 tsp baking powder
  • 175g/6oz caster sugar
  • 25g/1oz poppyseeds
  • 100ml/4floz Filippo Berio Mild & Light Olive Oil
  • 4 large eggs, separated
  • Zest and juice 3 lemons

For the glaze :

  • 75g/3oz icing sugar, sifted
  • 2 tsp lemon juice


Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Oil a 23cm/9in ring mould. Sift the first four ingredients together. Add the oil egg yolks lemon zest and juice and use an electric whisk to beat together for 1 minute.

Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.

To decorate mix the icing sugar and lemon juice together to make a coating icing then drizzle over the cake.


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