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July 18, 2013 10:57 in Recipes by Nea :: Article Rating

Mt Barney Lodge Lime and Poppy Seed Cake

This deliciously moist cake is so simple – throw it all in a mixing bowl and beat with the mixer. It can be drizzled with any citrus that is in season – I have made it with any citrus in season  in the orchard at Mt Barney Lodge - mandarin, bush lemon and cumquat ...  and all require 2 serves per person!!


For cake:

2 eggs

100g softened butter

1 cup caster sugar

1 ¾ cup SR flour

¾ cup milk

½ teaspoon vanilla essence

Grated rind of 1 lime

(1 tablespoon poppy seeds later)

For citrus Syrup:

1 cup lime juice

1 cup white sugar


Pre-heat oven 180 degrees Celsius

Beat ingredients on high for 3 minutes.

Add poppy seeds last and gently stir through

Turn into greased baking tin lined with baking paper


Bake for 40 minutes or until golden brown, firm to light touch in the middle of the cake, and skewer comes out clean.

Meanwhile bring sugar and lime juice to the boil in a saucepan, and continue reducing until thicker in consistency.

Take care it does not boil over, or burn onto the bottom. Leftovers are great on toast!!


Rest cake for 10 minutes in tin.

Turn out onto a plate.

Prick the top with a fork all over.

Pour syrup over cake.

Serve with fresh whipped cream.

Related Images

  • Mt Barney Lodge Lime and Poppy Seed Cake
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