Name: Lemon poppyseed cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 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; 200g icing sugar; 3 tbsp lemon juice (see above)

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Lemon poppyseed cake

Lemon poppyseed cake

Mary Cadogan

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12 slices

Easy

Prep: 15 mins

Cook: 40 mins - 45 mins

A star rating of 4.4 out of 5.43 ratingsRate

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Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per slice (12)

kcal314
fat14g
saturates8g
carbs44g
sugars32g
fibre1g
protein4g
salt0.5g

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.

RECIPE TIPS

TRANSPORTING THE CAKE

If taking this cake away, transport it in an upturned biscuit or cake tin, so the cake sits on the lid. This will make it much easier to slice when you arrive at your destination.

Recipe from Good Food magazine, August 2014

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A star rating of 4.4 out of 5.43 ratings

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