Lemon & Poppy Seed Loaf Cake with Cream Cheese Icing

Zesty Lemon & Poppy Seed ‘Bake in the Box’ Loaf Cake with a Lemon Cream Cheese Icing. This scrumptiously easy loaf cake by Dr. Oetker is perfect for a last minute pudding or an emergency sweet fix.

Lemon & poppy seed loaf cake

Dr. Oetker sent me over their three new ‘Bake in the Box’ loaf cake mixes, Double Chocolate, Lemon & Poppy Seed and Banana & Choc Chip. I absolutely love the concept of having no washing up, you simply add the sachet contents and milk into the cardboard container, mix it up and bake in the box.

I decided to share with you the Lemon & Poppy Seed Loaf Cake and how you can easily dress up these box loaves for the wow factor, cheaply and with no special kitchen equipment. I did my usual thing and gave it a cheesy addition for extra flavour and texture.

The last time I made a box cake was over six years ago and I honestly can’t remember what it tasted like. Sceptical of how good it was going to be, I was delighted to be met by a light and fluffy sponge that tasted like actual lemons. The soft cheese icing I made to go with it added a depth of flavour that really brought out the intensity of the cake.

Now I know box or packet mixes aren’t for everyone, but these are perfect for storing in your cupboard for emergency cake fixes or for aspiring bakers who don’t have all the gear. Dr. Oetker’s mission with this new range is to make home baking available to everyone.

I have built up my baking utensils over the last three years and I often forget that not everyone has a whisk let alone a stand mixer. All you need to make this cake is very basic kitchen items such as, a fork, sharp knife and wire cooling rack. For the cream cheese icing I paired with it (you know I couldn’t not add a cheesy twist), I used a cereal bowl and a piping bag, but you can use a spoon to get the same effect.

Whether you’re a university student baking on a budget or saving up to build your bakeware collection, try out this deliciously moist Lemon & Poppy Seed Loaf Cake recipe with an added punch of citrus from the Cream Cheese Icing.


Loaf Cake

Cream Cheese Icing

  • Juice of one lemon
  • 100 grams of soft cheese
  • 75 grams of icing sugar


Step 1: Preheat oven to 190c / 170c fan / Gas mark 5. Next, rip open the box and empty the contents of the sachet directly into the box.

Step 2: Pour the milk into the box, use a fork to stir together until smooth, making sure there are no pesky lumps left. Pop the box straight into the oven for 10 minutes.

Step 3: Remove from the oven and slice a 1cm deep line lengthways through the centre of the cake with a sharp knife. Place the cake back in the oven for 20-25 minutes *or until an inserted skewer comes out clean.

Step 4: Once cool, run a sharp knife between the cake and the sides of the box, then unfold the corner flaps and fold down sides. Run a knife between the base of the cake and the box to remove the cake.

Step 5: Combine the lemon juice, icing sugar and cream cheese in a mixing bowl, stir until the lumps have gone. Pour into a piping bag, snip of the end and drizzle all over the cake. Finish with a garnish of fresh lemons and enjoy.

lemon and poppy seed loaf cake


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