Recipe #49: Ginger and poppyseed cake with lemon icing


Yesterday I made a ginger cake for my sister and her boyfriend, who came down to visit. I was in a rush as I made cookies and fresh pastry for a tart, in addition to cake – so I cheated just a tiny little bit and used a pre-made mix for the sponge, adding in some poppy seeds and make up my own lemon icing.

For some reason it tasted better the next day than it did when I made it – so it clearly keeps well. Also, it’s really simple to throw together – so if you’re in a rush, or just getting started with this baking malarky – this ginger cake mix by Wrights Baking is just for you. It cost me £1 from Morrisons.

603717_10152771429115024_285634074_nTo make this cake you’ll need:

  • The above cake mix
  • 1 lemon
  • Icing sugar
  • Poppy seeds
  • 200 ml water
  • 4 tablespoons oil


  1. Grease and line a cake tin and pre-heat the oven to 180 degrees. 
  2. Mix your cake mix using the water and oil, as per the instructions on the packet, before adding some lemon rind and poppy seeds into the mix (I didn’t measure them – I just put a good helping in).
  3. Place into your cake tin and bake for 40 mins. Once baked, leave to cool on a wire rack.
  4. Once fully cooled, in a small bowl squeeze in the juice of 1 lemon and keep adding icing sugar until you have a thick consistency (again I didn’t measure). Once nice and thick, spoon onto your cake and spread – ensuring it doesn’t spill down the sides.
  5. Serve and enjoy!

Until tomorrow

Hayley Jayne xx


2 Responses to “Recipe #49: Ginger and poppyseed cake with lemon icing”

  1. Megan

    You’re icing looks really good. This is a pretty cool way to upgrade a store bought mix for when you need something in a hurry.


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