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Orange Poppy Seed Cake - LBS49

A light and delightful cake ideal to share for an afternoon tea.


You will need:

Lamb Brand Self-raising Flour, 375g

Lamb Brand Castor Sugar, 220g

Softened unsalted butter, 180g

Milk, 125ml

Freshly squeezed orange juice, 125ml

Eggs 3

Finely grated zest of 3 oranges

Poppy seeds, 1/3 cup

Vanilla extract, 1 tsp.



Freshly squeezed orange juice, 125ml

Lamb Brand Castor sugar, 55g

Unsalted butter, 20g  

Zest of 2 oranges

All you have to do is:

1.Preheat oven to 200°C. 

2.Grease a 24cm cake pan and line base with baking paper.

3.Place milk in a bowl and stir in poppy seeds. Stand for 20 minutes.

4.Beat butter, sugar and vanilla in the bowl of an electric mixer until light and pale. 

5.Add eggs one at a time, beating well after each. 

6.Gently fold in zest, juice and poppy seed mixture. 

7.Sift flour over top and fold in. Spoon mixture into pan and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. 

8.Cool cake in pan for 5 minutes, then turn out onto a plate.

9.Meanwhile, place syrup ingredients in a pan over medium heat and stir until sugar dissolves and butter melts. 

10.Turn heat to high and simmer for 2 minutes. 

11.While cake is still warm, pierce holes in top with a skewer and pour over the hot syrup and zest. Serve warm or cold.