I first discovered lemon and poppy seed cake in the UK – it’s become a firm favourite amongst muffins in coffee shops around London (next to the never-fading-in-popularity carrot cake). The key to a bloody delicious lemon and poppy seed cake is drizzling the warm cake with a mixture of fresh lemon juice and sugar. This will give the cake its extra tang and make it super moist. I’ve added a cream cheese frosting to my version, to make it even more special. Enjoy!