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Slow Cooker Lemon Poppy Seed Cake

 Tangy, buttery slow cooker lemon poppy seed cake. Perfect for breakfast, brunch or as an after dinner treat, the poppy seeds add a nutty texture to the super soft sponge – we challenge you to stop at one slice.

Lemon Loaf


280g plain flour
1 tbsp baking powder
2 tbsp poppy seeds
½ tsp salt
170g sugar
3 eggs
100ml vegetable oil
60g plain Greek-style yoghurt
100ml milk
1 tsp finely grated lemon zest
3 tbsp fresh lemon juice
1 tsp pure vanilla extract


  1. Coat your slow cooker with cooking oil
  2. Mix flour, poppy seeds, baking powder and salt together in a large bowl. Put to one side
  3. Whisk eggs, sugar, milk, yoghurt, oil, lemon zest, lemon juice and vanilla extract together in a separate bowl until sugar has dissolved
  4. Combine the contents of both bowls. Mix until slightly lumpy in texture
  5. Spoon into slow cooker and cover. Cook for 1 ½ - 2 hours on high
  6. Once cooked, remove lid and place kitchen towel over the top of the bread to absorb any excess moisture or condensation; replace the lid and leave to cool for 15 minutes
  7. Remove lid. Carefully run a knife around the edges of the cooker. Lift the bread our slowly
  8. Leave to cool completely on a wire rack (if you can resist!)


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