Lemon & Poppy Seed Drizzle Cake

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    5hrs 25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    280

This simple, classic Lemon Drizzle Cake is cooked in the slow cooker, making it the perfect dessert for when you have no more room in the oven.

recipe updated Oct 8, 2019

Ingredients

  • Butter icon
    Butter
    about ½ cup (115g)
  • Egg icon
    Egg
    2 (100g)
  • Lemon icon
    Lemon
    1 (58g)
  • Water icon
    Water
    as needed
  • Lemon icon
    Lemon
    1.5 (87g)
  • Superfine sugar icon
    Superfine sugar
    1.34 cups (260g)
  • Self raising flour icon
    Self raising flour
    1 cup (130g)
  • Poppy seeds icon
    Poppy seeds
    2 tbsp (18g)

Tools

  • kCook icon Stand mixer
  • kCook icon Slow cooker
  • kCook icon Stand mixer bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Saucepan
  • kCook icon Slow cooker bowl

Step preview

  1. Grease a clean baking dish
  2. Add butter and superfine sugar to a clean stand mixer bowl
  3. Add egg to the stand mixer bowl gradually
  4. Mix until well combined
  5. Add self raising flour to the stand mixer bowl gradually
  6. Beat until smooth
  7. Stir in poppy seeds and lemon the stand mixer bowl
  8. Transfer content of stand mixer bowl to baking dish
  9. Cover with foil
  10. Transfer content of baking dish to slow cooker bowl
  11. Add water to the slow cooker bowl
  12. Cook in slow cooker - 4 hr 30 min, high heat
  13. Let rest onto work surface until cool
  14. Add superfine sugar and lemon to a clean saucepan
  15. Heat until sugar has dissolved
  16. Spread with tablespoon
  17. Let rest onto work surface
  18. Serve
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