Lemon poppyseed cake
- Preparation and cooking time
- Cook: -
- 12 slices
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
For the icing
- 200g icing sugar
- 3 tbsp lemon juice (see above)
- 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.
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.