Little lemon and poppyseed cakes

These little lemon and poppyseed cakes, with centres of cream cheese and lemon curd, are delightfully decadent and they stay fresh for days

By Nici Wickes
  • 15 mins cooking
  • Makes 12
  • Print


  • 125 gram butter
  • 1 cup sugar
  • 2 free-range eggs
  • 1 teaspoon baking soda
  • 1 cup yoghurt
  • 2 tablespoon grated lemon rind
  • 2 cup plain flour
  • 2 tablespoon poppy seeds
  • 1/4 cup cream cheese
  • 1/4 cup lemon curd, plus extra to serve (optional)


  • 1
    Preheat oven to 180°C fan bake. Grease a 12-hole muffin tin.
  • 2
    Beat the butter and sugar until light and creamy. Add the eggs and continue to beat.
  • 3
    Add the baking soda to the yoghurt. It will froth up, so make sure you do it in a container bigger than a cup.
  • 4
    Add the yoghurt mix to the creamed mixture. Stir in the lemon rind, flour and poppy seeds until just combined.
  • 5
    Spoon the mixture into the muffin holes to ¾ full. Make a slight indentation on each and top with a scant teaspoon of cream cheese, followed by a scant teaspoon of curd.
  • 6
    Bake for 10-15 minutes – they should be golden and spongy to touch.
  • 7
    Leave to cool for 10 minutes before gently easing out with a butter knife.


  • If you’re worried about your cakes sticking, place a small square of baking paper in the bottom of each muffin hole. -When eggs are added to creamed butter and sugar, the mixture can sometimes curdle but this makes little or no difference to the baked result, so don’t worry.

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