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Photo of Lemon poppy seed cake with lemon syrup by WW

Lemon poppy seed cake with lemon syrup

Total Time
1 hr 40 min
20 min
20 min
You’re sure to love our remake of this classic cake. Plus, there’s no fancy decorating – in fact, the more drips and drizzles, the prettier it becomes!


Poppy seeds

2 tbs

Skim milk

cup(s), (80ml)

Lemon juice

3 tbs

Reduced fat oil spread

75 g

Caster sugar

½ cup(s), (110g)


1 medium

Vanilla bean extract

2 tsp

White self-raising flour

1¼ cup(s), (185g), sifted

Fresh lemon rind

1 tbs, finely grated

Icing sugar

cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Place poppy seeds in a small bowl. Add milk and 2 tablespoons juice. Stir to combine. Set aside for 1 hour.
  2. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 4.5cm-deep, 20cm (base measurement) ring cake tin with oil.
  3. Using electric beaters, beat spread, sugar, egg and vanilla until combined. Using a spatula, stir in flour and milk mixture, alternately, in 2 batches, until combined. Stir in rind. Spoon mixture into prepared tin and smooth the surface. Bake for 20 minutes or until light golden and a skewer inserted into the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool.
  4. Meanwhile, combine remaining juice and icing sugar in a small bowl. Stir until smooth. Drizzle icing over cooled cake. Serve.


TIP: For special occasions, double the recipe to serve 16 (see our front cover). Bake in a 22cm ring tin for 30 minutes and decorate with lemon zest.