Source: Lemon poppyseed cake
Lemon Poppyseed Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people
Ingredients
- 175 g butter softened
- 175 g golden caster sugar
- 200 g self-raising flour
- 4 lemons zested and 2 juiced for icing
- 3 eggs
- 2 tbsp poppy seeds
- 125 g natural yoghurt
Icing
- 200 g icing sugar
- 3 tbsp lemon juice
Instructions
-
Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin.
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In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack
-
Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Shinigami · 31st March 2019 at 10:17 am
Ok