Lemon Myrtle Poppyseed Cake


Serves 30 slices

  • 300g self-raising flour
  • 250g demerara sugar
  • 6 eggs
  • 80ml milk
  • 30g poppy seeds
  • 200g castor sugar
  • Juice and Zest of 3 lemons
  • 1 Tbsp dried lemon myrtle
  • 250g unsalted butter, softened at room temperature
  • 3 tsp baking powder


  1. Preheat oven 170C (conventional) or 160C Fan-forced. Grease and line rectangular baking tin.
  2. Mix together all ingredients and beat well with batter paddle.
  3. Pour into tin and smooth out the top.
  4. Bake 40 mins or until it springs back when pressed in the centre.
  5. Leave to cool and then turn out.
  6. The cake can be iced, or mix sugar and lemon juice and pour over the cake whilst it is still warm for a crunchy finish.

This recipe brought to you by

Robyne Low


Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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