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Lemon + Poppyseed Drizzle Cake

Lemon + Poppyseed Drizzle Cake
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 125g butter melted
  • 3/4 cup caster sugar
  • 1 large lemon, juice and zest
  • 3 eggs
  • 1 1/2 cups self raising flour
  • 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/4 cup poppyseeds
  • 1/2 cup Rokeby Farms Vanilla Probiotic Yoghurt



  1. Preheat oven to 160°C (fan forced). Grease or butter and flour your favourite fancy tin and set aside.
  2. In a large bowl combine butter, sugar, lemon zest and juice and whisk well. Add eggs, one at a time and mix until well combined.
  3. Add in flour and coconut and mix well with a spoon, add in poppyseeds and probiotic yoghurt and mix until combined.
  4. Pour into prepared tin and place in the oven for 40 – 50 minutes or until golden and cooked through, then turn onto a wire rack to cool.
  5. To make icing, mix together icing sugar with enough probiotic yoghurt to make a smooth pouring consistency.
  6. Before serving, drizzle icing over cake and sprinkle with extra lemon zest – serve.