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Little Lemon & Poppy Seed Cakes


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Rate this recipe 4.5/5 (2 Votes)


  • Ingredients:
  • 2 cups (250g) self raising flour
  • 1 cup (200g) sugar
  • 2 tbs poppy seeds
  • 2 tbs finely grated lemon rind
  • 2 tbl spoons lemon juice
  • 1 cup (250ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 1 egg


Servings 12


Step 1

Preheat oven to 180°C. Line 12 x 100ml capacity muffin pan with paper cases.
Sift flour into a large bowl. Add sugar, poppy seeds and rind and mix well.

Whisk milk, juice, oil and egg together in a small jug. Pour into flour mixture and gently mix until just combined.

Spoon mixture evenly into paper cases and bake for about 12 minutes or until a skewer inserted in the middle comes out clean.

Cool on wire rack.

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