Lemon and poppy seed loaf cake with cream cheese frosting
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Easy
- April 2008

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Serves 8
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Takes 10 min to make, 1 hour 10 min to bake, plus cooling and decorating
This light and refreshing lemon loaf cake recipe is just the sort of thing to have on standby, in the freezer, for a rainy weekend.
- Calories
- 461kcals
- Fat
- 30.2g (17g saturated)
- Protein
- 8.3g
- Carbohydrates
- 50g (25.5g sugar)
- Salt
- 0.9g
delicious. tips
Freeze the cake, wrapped in cling film, at the end of step 3 for up to 3 months. Defrost thoroughly, then continue with frosting.
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Didn’t do the Rose petals but this cake is a sure fire hit! Yummy
I don’t think the temperature at 150 degrees C is correct. Shouldn’t it be 180 degrees C?
Dear May, there is a high quantity of flour (compared to the sugar and butter) and you cook it for a long time so 150C is correct. If cooked at 180C it will dry out. Hope that helps
I love this recipe because I love the lemon and poppy seed combination and the yoghurt makes the cake so moist and creamy. It is a hit with everybody.
I love this recipe because the poppy seeds complement the lemon so well making it a great alternative to the traditional lemon drizzle and it is so light!