Lemon drizzle cake is a British baking staple, but one private chef has claimed the bake has ‘had its moment’, and there’s another version you should be making instead. Chef Andrew Richardson, who’s based in the French Alps, shared one of his go-to cake recipes – a twist and ‘glowed up’ version of the humble lemon drizzle.
Instead, we should be saying goodbye to the cult favourite in favour of its ‘sexier’ cousin that’s full of tropical flavours. In a recent TikTok video, Andrew said: “If you ask me, lemon drizzle’s had her moment. This is her fun and sexy cousin, my pineapple and poppy seed drizzle loaf.”
The recipe is packed full of flavour, using tinned pineapple and its juices to give the cake a fresh, fruity flavour. It uses familiar ingredients used in a typical loaf cake.
Using tinned fruit is a bonus as you don’t have to wait until pineapple comes into season to make this cake. Andrew described the loaf cake as a “pineapple sensation”.
Its icing also utilises the leftover pineapple juice to really hammer home the tropical flavour. Top with a scattering of poppy seeds and a few shavings of lemon zest.
Baking fans were bowled over by Andrew’s tropical twist, with Denis saying: “Making this! Looks mouthwatering.”
Another wrote: “Ooohh, going to try this! Love poppyseeds, love pineapple, must be heaven.”
Emilie commented, “The saaaasss when you said ‘lemon drizzles had her moment’. Obsessed with you,” while Wolf Wilson wrote, “Omg! Yeeesss, I need this in my life! Pineapple with anything improves it! Chunks!! Making it! Thanks Master Baker.”
Pippa agreed: “My mouth is watering. Do you deliver?”
So if you’re bored with the same old lemon drizzle cake, this is what you’ll need to complete Andrew’s recipe.
Pineapple & Poppy Seed Drizzle Loaf
Ingredients
- 200g tinned pineapple, chopped
- 200g caster sugar
- 100ml flavourless oil
- 150g plain yogurt
- 3 eggs
- 200g plain flour
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1 tsp vanilla extract
- 1 tbsp pineapple juice
- Pinch of salt
Method
Grease and line a two pound loaf tin with baking paper. Add the eggs and vanilla extract to a large mixing bowl, as well as the oil and yoghurt.
Chop up the tinned pineapple and add to the bowl, plus a tablespoon of the pineapple juice. In a separate bowl, add the caster sugar, plain flour, poppy seeds, salt, and baking powder, then whisk together.
Whisk your wet ingredients, before folding in the dry ingredients. Fold until just combined.
Pour the batter into the lined loaf tin. Cook in the oven at 160℃ (fan) for one hour. Once cooked, carefully remove from the tin and leave to cool on a wire rack.
Once cooled, make the icing. Place the icing sugar into a bowl and add the leftover pineapple juice teaspoon by teaspoon.
Make the icing quite thick. Drizzle the icing over the top of the loaf.
Scatter some more poppy seeds over the top of the cake, and follow with some lemon zest. Serve and enjoy!