Grace’s Weekend Bakes #3

Heya, happy friday!

Hope last weekends’ cookies were scrummy 🙂 Today I am sharing one of my favourite cake recipes, my healthy Lemon and Poppy Seed Cake.


G xx



My Healthly Lemon and Poppy Seed Cake

Cooking time: 55 minutes ( slightly longer than the other bakes!)

Cooking temp: 180°c/Gas Mark 4/ 355F


  • 225g/ 8oz self-raising flour
  • 100g/ 3½ oz butter, cubed
  • 100g/ 3½ oz caster sugar
  • 3 tbsp poppy seeds
  • 1 large egg
  • 75 ml/ 2½ fl.oz whole milk
  • 1 lemon, juiced and zest finely grated





  1. Preheat the oven to 180°c (160°c fan) / 355F/ Gas Mark 4.
  2. Line a 18cm (7in) round cake tin with non-stick baking paper.
  3. Sieve the flour into a mixing bowl and rub in the butter intil it resembles fine breadcrumbs.
  4. Stir in the sugar and poppy seeds.
  5. Lightly beat the egg with the milk, lemon juice and lemon zest and stir it into the dry ingredients until just combined.
  6. Scrape the minture into the tin and bake for 55 minutes or until a skewer inserted into the centre comes out clean.
  7. Transfer the cake to a wire rack and leave it to cool completely.


Top Tip – Make an easy icing by stirring a few drops of lemon juice into sieved icing sugar.



4 thoughts on “Grace’s Weekend Bakes #3

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