- 175g butter, softened, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g golden caster sugar
- 200g self-raising flour
- 4 lemons, zested and 2 juiced for icing
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp poppy seeds
- 125g pot natural yoghurt
For the icing
- 200g icing sugar
- 3 tbsp lemon juice (see above)
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).
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.
Transporting the cakeIf 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.