Citrus Poppy Seed Cake

Why choose just one citrus fruit when you can have them all? Really making the most of citrus season right now & despite the odd hint that spring may be on it’s way, it’s still very much dark & cold outside so I’m still craving some vitamin C. Granted, when it comes in cake form it probably isn’t doing me the world of good, but it certainly feels like it. This citrus poppy seed is packed with bright citrus sunshine, with lemon, orange & grapefruit bringing plenty of zest & flavour. This citrus poppy seed cake is the definition of a simple cake, it comes together in minutes & takes my favourite form for all cake, the loaf! The perfect winter pick-me-up.

Citrus Poppy Seed Cake

(makes one 2lb loaf)


For the cake:

  • 120g butter
  • 120g caster sugar
  • 4 large eggs
  • Zest x2 lemons
  • Zest & juice x1 orange
  • Zest x1 grapefruit
  • 125g self-rising flour
  • 190g ground almonds
  • 4 tbsp poppy seeds

For the icing/to decorate:

  • Juice of x1 blood orange
  • 220g icing sugar
  • A few poppy seeds
  • Lemon peel


  • In a large bowl, begin by beating together the butter & sugar until light & fluffy
  • Add the eggs to the bowl one at a time, beating well after each addition
  • Add the citrus zest & juice to the bowl & stir through
  • Sift the flour & almonds into the bowl & tip in the poppy seeds before folding everything together until well combined & no pockets of dry flour remain
  • Pour the mixture into a greased & lined 2lb loaf tin & bake at 180C for 35-40 minutes, until golden brown & a skewer inserted into the centre of the cake can be removed cleanly
  • Allow the cake to cool in its tin for 10 minutes before removing & allowing to cool fully on a cooling rack
  • Once cooled, make the icing by mixing the orange juice & icing sugar, adding enough or more of each to make a pourable consistency
  • Drizzle the icing over the citrus poppy seed cake before sprinkling over any toppings

Leave a Reply