Cake of the Week: Double Lemon Drizzle Cake with Poppy Seeds

Cake of the Week

Double Lemon Drizzle Cake with Poppy Seeds

This is a firm favourite with our members

It's called double lemon for a very good reason. The juice of a lemon and the zest of three lemons are added to the sponge mixture, and once cooked a lemony syrup is poured over the top to soak in to the warm cake. The poppy seeds give a lovely crunch - but you can leave them out if you prefer.

When Delia wrote her book Delia's Cakes all the recipes were tested with gluten free ingredients and she was very happy with the results, and this recipe is one of them. Don't forget, you can watch how to make this cake in our Cookery School video as well as the Coffee and Walnut Sponge Cake and Swiss Roll below.

DOUBLE LEMON DRIZZLE CAKE WITH POPPY SEEDS

Coffee and Walnut Sponge Cake

Swiss Roll