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Lemon & Poppyseed Cake with Buttercream Icing

We may not sell pastries and cakes at the moment but pastry is a serious passion of ours. The head of kitchen team takes extreme pride in their pastry. From Decorated wellingtons & apple pie to millie feuille & lemon/ chamomile curd tart, we love it all. We are getting ready to start a pastry selection in the coming months and our head of pastry has decided to release one of their favourites from their secret book. The perfect cake for any event and an absolute crowd pleasure! The Lemon poppyseed cake ladies and gentlemen!


Lemon Cake Base

-320g Caster Sugar

-3 Medium Eggs

-Zest of four lemons

-350g Plain Flour

-250g Whole Milk

-1 Tsp Table Salt

-1 ½ Tsp Baking Powder

-1 Tsp Lemon Extract

-200g Salted Butter (Melted)

-2 Tbsp Poppyseeds

Lemon Zest Buttercream Icing

-300g of Salted Butter (Softened)

-600g Icing Sugar

-Zest of two lemons


-Seasonal Berries

-Fresh Mint


  1. In a bowl whisk together eggs and sugar

  2. In a separate bowl mix together the dry ingredients: flour, salt, baking powder and poppyseeds.

  3. Whisk in dry mix and milk (alternating) into the egg and sugar mix until fully combined.

  4. Then whisk in melted butter and lemon extract. Whisk mixture aggressively for 3 minutes or alternatively pop into a stand mixer and mix on high for 3 mins.

  5. Pour into cake mould and bake at 170 Celsius for 40-50 mins. To check wether the cake is done or not insert a thin skewer into the middle of the cake and if it comes out clean it is ready to go!

  6. Allow to cool before decorating

  7. For the icing, cream together icing sugar and softened butter then whisk in lemon zest. Once fully incorporated decorate you cooled down cake as desired.

  8. Decorate with seasonal berries and mint!

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