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  • 4 Eggs
  • 225g Caster sugar
  • 225g Self Raising Flour
  • 225g Softened butter
  • 2 tsp Baking Powder
  • 25g Poppy seeds
  • 2 Lemons, juice and zest
  • 6 tbsp Icing sugar
  • 110g Lemon Curd Buy


  1. Pre-heat oven to 180°C / 350°F / Gas 4.
  2. 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.
  3. 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.
  4. Leave to cool in the tins for 5 minutes and then carefully remove onto a wire tray to cool.
  5. 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.
  6. 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.
Method Ingredients

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