Recipe Book

Lemon & Poppy Seed Cake with Lemon Curd

Serves 6-8


  • 4 Eggs
  • 225g Caster Sugar
  • 225g Self Raising Flour
  • 225g Softened Butter
  • 2 tsp Baking Powder
  • 25g Poppy Seeds
  • 2 Lemons
  • 6 tbsp Icing Sugar
  • 110g Hawkshead Relish Lemon Curd


Heat oven to 108C/350F/ Gas 4

Break the eggs into a bowl and add the caster sugar, flour, baking powder, butter, poppy seeds and the juice and zest of one lemon, mix well to a soft and light consistency.

Divide equally between two greased and lined 20cm/8" sandwich cake tins and bake in the centre of the oven for 25 minutes or until golden brown and springy to the touch.

Leave to cool in the tins for 5 minutes and then carefully remove onto a wire tray to cool.

When the cakes are completely cold, assemble by taking one cake and turn it upside down on a plate, cover the cake with a liberal spreading of Hawkshead Relish Lemon Curd.

Place the second cake on top and mix together the Icing sugar with the lemon juice from the second lemon, mix to form a firm icing and spread on the top and sprinkle with the zest of the second lemon and a few Poppy Seeds.

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