Lemon & Poppyseed Loaf Cake with Gin Fizz Drizzle

Who doesn’t love a lemon drizzle cake? There’s something rather magical about cutting through that sugary crust and into the cake below. Of course, the drizzle doesn’t just sit on the outside of the cake. It soaks in making the texture extra moist and flavoursome.

This Lemon & Poppyseed Loaf Cake with Gin Fizz Drizzle is a bit of a grown-up take on the traditional drizzle cake. Here the sugar and lemon mixture is boosted with a generous shot of gin. It may sound unnecessary, but I find it to be a lovely complement to the rest of the cake.

As with all drizzle cakes, the important thing here is to make sure you get the cake soaked in the syrup whilst it’s still warm. You want it to be absorbed into the cake itself, as well as forming a crust. That won’t happen so effectively once the cake is cool.

It’s also important to make sure that you cut yourself a slice whilst there’s still some cake left. Once you start sharing this with other people it won’t hang around for long…

You may notice that this is close sibling of my Lemon & Poppyseed Traybake with Gin & Lemon Frosting. Indeed, if you compare the recipes closely you’ll see that the base cake is identical for both. Despite the different shapes, and much longer time in the oven for this version, both recipes produce a delicious, moist and crumbly cake. This loaf cake is very much the “teatime treat” version. As such, if you’re baking for a party you might want to follow the traybake recipe instead. It makes the same amount of cake go a lot further – as well as being easier to decorate, if so desired.

Lemon & Poppyseed Loaf Cake with Gin Fizz Drizzle

Lemon and Poppyseed makes for a lovely combination in a cake, but they're even better when topped off with a boozy Gin and Lemon Drizzle
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Baking, Dessert
Cuisine: Baking, Cakes, Desserts
Servings: 12
Calories: 332kcal


For the Cake

  • 225 g Margarine or softened Butter
  • 225 g Caster Sugar
  • 4 large Eggs
  • 2 Lemons zested and juiced
  • 225 g Self-Raising Flour sifted
  • 1 tsp Baking Powder
  • 2 tbsp Poppy Seeds

For the Gin Fizz Drizzle

  • 100 g Caster Sugar
  • 35 ml Gin
  • 1 Lemon zested and juiced


Make the Cake

  • Pre-heat the oven to 170°C
  • Line a 900g (2lloaf tin with non-stick baking parchment and put to one side until needed.
  • In a large bowl beat together the sugar and margarine until it’s soft, fluffy and has lightened in colour.
  • Add in the eggs and mix thoroughly – the batter won’t look very nice at this stage and might appear to have curdled but soldier on! Add in the lemon juice and lemon zest.
  • In a separate bowl sift together the flour and baking powder. Add the flour to the wet mixture in two or three batches, stirring with a wooden spoon or spatula between each addition to ensure everything is well mixed. It’s important to not overwork the flour here, so take your time and gently stir the mixture until you have a smooth batter.
  • When combined sprinkle over the poppy seeds and stir to distribute them through the mixture.
  • Spoon the cake batter into the loaf tin, making sure it’s spread out to the edges. Tap the tin gently on your work surface to release any air bubbles.
  • Transfer to the oven and bake for 45-55 minutes, until golden brown on the outside and cooked through. Start checking the cake with a skewer after 45 minutes – a skewer inserted into the thickest part of the cake will come out clean when it’s cooked.
  • Remove the cooked cake from the oven and place onto a cooling rack, leaving it in the tin, to cool.

Make the Drizzle

  • Mix together the caster sugar, gin, lemon juice and lemon zest in a bowl. Stir until the sugar has mostly dissolved leaving a thick syrupy texture.
  • You want to add the drizzle to the cake while it’s still warm. Start by poking a few holes in the top using a skewer, then spoon the drizzle slowly over the top allowing it to soak into the cake before adding more. Make sure that the whole of the cake gets a generous amount of the drizzle and use up every last drop.
  • Leave the cake to completely cool in the tin, before removing it and peeling off the baking paper. Keep in an airtight container until ready to serve.


Serve when you’re ready for a nice cup of tea. You can keep the completed cake in an airtight container for a couple of days if needed – but don’t wait too long or it will go stale.


Estimated Values per Serving
of which Saturates4g
of which Sugars28g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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