Lemon poppyseed cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- 12 slices
Ingredients
- 175g butter, softened, plus extra for greasing
- 175g golden caster sugar
- 200g self-raising flour
- 4 lemons, zested and 2 juiced for icing
- 3 eggs
- 2 tbsp poppy seeds
- 125g pot natural yoghurt
For the icing
- 200g icing sugar
- 3 tbsp lemon juice (see above)
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- STEP 2
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.
- STEP 3
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.
