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Lemon drizzle with poppy seed brittle

Golden lemon drizzle cake with a tangy poppy snap on top.
Buttery crumb, bright lemon zing, and a sweet crisp finish.
Soft, sliceable, and beautifully zingy in every bite.

dessert ⏱ 110 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Lemon drizzle with poppy seed brittle
v7 · rb0e705f985 20260727Z1751 Lemon Drizzle 🎉 370 g caster sugar 165 g unsalted butter 14.8 ml lemon zest 150 ml lemon juice 3 pieces egg 60 g poppy seed line a 21cm round cake tin with greaseproof paper 🔪 cream caster sugar, butter and lemon zest until pale and fluffy for a minute or two 🌀 beat in the eggs one by one until fully incorporated 🌀 fold in self-raising flour, baking powder, and fine sea salt, then scrape down the bowl 🌀 mix in lemon juice until combined 🔥 ⏱ 35 min smooth batter into the tin and bake until evenly golden and a skewer comes out clean ⏳ transfer the cake to a rack to cool in its tin 🍳 bring sugar, lemon strips, and cold water (50ml) to a boil, then take off the heat and stir in lemon juice 🍳 poke the warm cake all over with a skewer to make holes 🍳 spoon over warm drizzle, saving two tablespoons and all lemon strips for later ⏳ ⏱ 1 h leave the cake to cool completely in its tin 🍳 ⏱ 10 min toasting poppy seeds, gently shaking halfway 🍳 bring sugar, glucose, butter and salt to a boil, then stir in toasted seeds 🍽 roll out brittle mixture under paper to 2mm thick and slide on to a baking tray 🔥 ⏱ 20 min bake brittle, then cool completely ⏳ whisk mascarpone, double cream and icing sugar until stiff peaks for 30 seconds to a minute, then refrigerate until needed 🔪 lift cake from its tin, peel off and discard paper lining, then spoon icing on top in the centre 🍽 spread the icing with a palette knife to cover the cake, keeping it uneven and textured 🔪 sprinkle over remaining teaspoon finely grated lemon zest 🍽 smash a third of brittle into small shards and scatter on top 🔪 drizzle the reserved syrup and lemon peel over the icing pools 🔪 slice and serve 200 g self-raising flour ¼ tsp baking powder ¼ tsp fine sea salt 50 ml cold water 50 g lemon strip zest 50 g liquid glucose ⅛ tsp flaked sea salt 200 g mascarpone 100 ml double cream 30 g icing sugar 200 g 140 g 10 ml self-raising flour, baking powder, fine sea salt 30 ml lemon juice cold water, lemon strip zest 120 g 120 ml 50 g liquid glucose, flaked sea salt 25 g mascarpone, double cream, icing sugar 5 ml lemon zest
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Preparation steps

  1. line a 21cm round cake tin with greaseproof paper
  2. cream caster sugar, butter and lemon zest until pale and fluffy for a minute or two
  3. beat in the eggs one by one until fully incorporated
  4. fold in self-raising flour, baking powder, and fine sea salt, then scrape down the bowl
  5. mix in lemon juice until combined
  6. smooth batter into the tin and bake for 35 minutes until evenly golden and a skewer comes out clean
  7. transfer the cake to a rack to cool in its tin
  8. bring sugar, lemon strips, and cold water (50ml) to a boil, then take off the heat and stir in lemon juice
  9. poke the warm cake all over with a skewer to make holes
  10. spoon over warm drizzle, saving two tablespoons and all lemon strips for later
  11. leave the cake to cool completely in its tin for at least 1 hour
  12. toasting poppy seeds for 10 minutes, gently shaking halfway
  13. bring sugar, glucose, butter and salt to a boil, then stir in toasted seeds
  14. roll out brittle mixture under paper to 2mm thick and slide on to a baking tray
  15. bake brittle for 20 minutes, then cool completely
  16. whisk mascarpone, double cream and icing sugar until stiff peaks for 30 seconds to a minute, then refrigerate until needed
  17. lift cake from its tin, peel off and discard paper lining, then spoon icing on top in the centre
  18. spread the icing with a palette knife to cover the cake, keeping it uneven and textured
  19. sprinkle over remaining teaspoon finely grated lemon zest
  20. smash a third of brittle into small shards and scatter on top
  21. drizzle the reserved syrup and lemon peel over the icing pools
  22. slice and serve

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