Mary Berry, the cake expert, brings us a lovely Lemon Poppy Seed Cake. It’s loved by many for its zesty lemon and crunchy seeds. This cake is light and a delight to taste. Whether you love Mary’s desserts or the combo of lemon and poppy seeds, you should try it.
This Lemon Poppy Seed Cake uses simple ingredients you might already have. Butter, superfine sugar, self-rising flour, eggs, milk, lemon zest, and poppy seeds come together. The result is a tasty, light cake you can make at home.
Mary’s method is special. Mixing all ingredients at once makes the cake fluffy and moist. After baking, a tangy lemon glaze is added for more flavor.
Are you an expert baker or just starting? This recipe will make everyone happy. Let’s start making this amazing cake with Mary Berry’s instructions.
Grease a 13×9″ baking pan and line it with parchment paper.
In a big bowl, mix butter and superfine sugar until it’s smooth.
Add lemon zest, eggs, vanilla, and poppy seeds. Mix them in well.
Slowly add the self-rising flour and baking powder. Gently mix until just combined.
Put the batter into your pan and smooth it out.
Bake for 25-30 minutes. Check if the cake bounces back when lightly pressed. Then it’s ready.
To make the lemon glaze, heat lemon juice, granulated sugar, and water until the sugar melts.
When the cake is done, pour this warm glaze over it. Let the glaze soak in.
Wait for the cake to cool, then take it out of the pan.
With these steps, you’ll bake a tasty and moist lemon poppy seed cake. It’ll be just like Mary Berry’s recipe.
Now you know how to make this delicious cake. Let’s look at some tips to make it your own.
Tips and Variations for Mary Berry’s Lemon Poppy Seed Cake
Trying Mary Berry’s Lemon Poppy Seed Cake? Here are tips and changes you might like:
1. Swap Butter for Margarine: Margarine works if you’d rather not use butter. Just make sure it’s soft.
2. DIY Superfine Sugar: No superfine sugar? No problem. Make your own by blending granulated sugar until fine.
3. Get Self-Rising Flour: Mary Berry’s recipe uses self-rising flour. You can find it in most stores in the baking section.
4. Make It Yours: Change it up by using orange or lime zest. A water icing drizzle adds extra sweetness.
5. Try Cupcakes or Muffins: Make individual treats by turning this recipe into lemon poppy seed cupcakes or muffins. Adjust the bake time as needed.
Using the original or these tweaks, Mary Berry’s cake combines wonderful tastes with a soft texture. Keep it fresh in a sealed container for three days or freeze it for later.
FAQ
What makes Mary Berry’s Lemon Poppy Seed Cake special?
Mary Berry’s Lemon Poppy Seed Cake is loved for its taste and ease in baking. It brings together the tangy flavor of lemon and the crispy texture of poppy seeds perfectly. It’s a simple yet delicious treat.
What ingredients are used in Mary Berry’s Lemon Poppy Seed Cake?
The recipe asks for basic ingredients. You’ll need butter, superfine sugar, self-rising flour, eggs, milk, lemon zest, and poppy seeds.
How do I make Mary Berry’s Lemon Poppy Seed Cake?
Start by preheating the oven to 350°F (180°C). Grease a 13×9″ baking pan and line it with parchment paper. In a big bowl, mix butter, sugar, lemon zest, eggs, vanilla, and poppy seeds. Add the flour and baking powder.
Pour this mix into the pan and bake for 25-30 minutes. For the glaze, prepare a lemon topping. Once the cake is done, put the glaze on top and cool before serving.
Can I make any variations to Mary Berry’s Lemon Poppy Seed Cake?
Yes, you can switch margarine for butter or make superfine sugar in a food processor. Try using different citrus fruits like orange or lime. Adding a water icing can make it sweeter.
For a change, you can transform it into cupcakes or muffins. Just adjust the baking time accordingly.
How should I store Mary Berry’s Lemon Poppy Seed Cake?
To keep it fresh, store the cake in an airtight container. It will last up to three days. You can also freeze it for longer shelf life.
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