mary berry lemon and poppy seed cake

Mary Berry’s Lemon and Poppy Seed Cake: Crunchy, Sweet Perfection

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Try the amazing taste of Mary Berry’s Lemon and Poppy Seed Cake. It’s full of citrus joy and perfect for those who love sweets. The cake’s mixture of tart lemons and crunchy poppy seeds makes it a dream come true.

This cake is moist and soft, a dream for lemon fans. It balances sweet butter, oil, and sugar with the sharpness of fresh lemons. The batter is light and filled with poppy seeds, adding a nice crunch.

Mary Berry tops this cake with a creamy lemon cream cheese frosting. It blends perfectly with the cake, adding a creamy and lemony finish. This will surely make anyone want more.

While it bakes, the smell of lemons will surround you. It makes your kitchen cozy and your heart happy. The cake looks great and tastes even better.

This cake is perfect for many occasions, from brunches to birthdays. Guests will be impressed with its delicious zesty flavor. Dive into this vibrant creation and enjoy the feast for your senses.

Coming up next is the amazing Lemon Poppy Seed Cake recipe. We will share how you can make this masterpiece at home.

Lemon Poppy Seed Cake Recipe

Make a tasty lemon poppy seed cake at home with this easy recipe. It’s full of fresh lemon and a nice crunch. A great choice for any event.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds


  1. Preheat the oven to 350°F (175°C) and grease three 8-inch cake pans.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the butter, oil, sugar, and vanilla extract until light and fluffy.
  4. Gradually add the eggs, one at a time, mixing well after each addition.
  5. Alternately add the dry ingredients with the milk and lemon juice mixture, beginning and ending with the dry ingredients.
  6. Stir in the lemon zest and poppy seeds, ensuring they are evenly distributed.
  7. Divide the batter evenly into the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool completely before removing them from the pans.
  10. Stack the cakes with a layer of cream cheese frosting between each layer.
  11. Spread the remaining cream cheese frosting on the outside of the cake.
  12. Optional: Decorate the cake with rosettes, lemon zest, and poppy seeds.

This lemon poppy seed cake is perfect for dessert or with a cup of tea. It has a zesty lemon taste and a nice texture from the poppy seeds. You’ll love the blend of flavors and how it makes you want more.


Mary Berry’s Lemon and Poppy Seed Cake is a zesty delight. It balances moist lemon cake with crunchy poppy seeds. Creamy cheese frosting adds a tangy twist, making it perfect for lemon lovers.

This recipe is straightforward, using everyday pantry items. It’s great for any occasion or a sweet afternoon pick-me-up. You’ll love its refreshing taste and light texture.

Why not bake Mary Berry’s Lemon and Poppy Seed Cake today? It’s a wonderful burst of citrus that you must try.


Where can I find the recipe for Mary Berry’s Lemon and Poppy Seed Cake?

You can find Mary Berry’s Lemon and Poppy Seed Cake recipe easily. Look on cooking websites, in recipe books, or search online. It’s a well-known and easy-to-find recipe.

What ingredients are needed to make the Lemon Poppy Seed Cake?

The Lemon Poppy Seed Cake needs simple ingredients. You’ll need all-purpose flour, baking powder, and salt. Also, you’ll use unsalted butter, oil, sugar, and vanilla. Don’t forget eggs, milk, lemon juice, zest, and poppy seeds.

How do I make the Lemon Poppy Seed Cake?

Making this cake starts by mixing the dry ingredients. Then, beat the wet stuff until it’s fluffy. Add the dry mix to the wet one, alternating with milk and lemon juice. Stir in zest and poppy seeds.

Put it in cake pans and bake. After cooling, fill the layers with cream cheese frosting. Top the cake with the remaining frosting. Do as you like for decoration.

Can I substitute any ingredients in the Lemon Poppy Seed Cake recipe?

It’s okay to make changes in recipes. But sticking to the original plan often gives the best taste. If you need to, for diets or tastes, try gluten-free flour or health-friendly switches.

How should I store the Lemon Poppy Seed Cake?

The cake lasts well in the refrigerator in an airtight box. Enjoy it fresh within a few days.

Can I freeze the Lemon Poppy Seed Cake?

Yes, you can freeze it for later. Simply wrap it in plastic and put it in a container. It keeps well for three months in the freezer. Thaw in the fridge before enjoying.

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