Lemon-Poppy Seed Simnel Cake with Candied Fruit

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A moist and fragrant simnel cake featuring zesty lemon and crunchy poppy seeds, layered with smooth marzipan and topped with vibrant candied fruit, perfect for celebrating Mother's Day. This british-inspired desserts ready in about 95 minutes layers all-purpose flour, baking powder, (2 sticks), softened unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup (2 sticks), softened unsalted butter
• 1 cup granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 3 tbsp poppy seeds
• 1/4 cup milk
• 1 tsp vanilla extract
• 8 oz marzipan
• 1/2 cup, chopped candied mixed peel
• 1/4 cup, warmed apricot jam
• for dusting powdered sugar

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour and 1 tsp baking powder.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Step 4: Add 4 large eggs one at a time, beating well after each addition.
5. Step 5: Stir in 2 tbsp lemon zest, 2 tbsp lemon juice, 3 tbsp poppy seeds, and 1 tsp vanilla extract until combined.
6. Step 6: Gradually fold in the flour mixture alternately with 1/4 cup milk, starting and ending with flour, mixing just until smooth.
7. Step 7: Fold in 1/2 cup chopped candied mixed peel evenly.
8. Step 8: Pour half the batter into the prepared pan and smooth the top.
9. Step 9: Roll out half of the 8 oz marzipan into a 7-inch circle and place it on top of the batter layer.
10. Step 10: Pour the remaining batter over the marzipan layer and spread evenly.
11. Step 11: Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
12. Step 12: Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Roll out remaining marzipan into a 7-inch circle and brush top of cooled cake with 1/4 cup warmed apricot jam.
14. Step 14: Place marzipan layer on top and brush again with apricot jam to glaze.
15. Step 15: Dust with powdered sugar before serving.