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Lemon & Poppyseed Cake

If I'm making a cake in a dash, it will be this one. I can get in the oven in about 10 minutes flat and I've usually got all the ingredients to hand. It is similar to a muffin mix in that you mix dry ingredients together, then wet ingredients together before putting wet into dry. It’s a complete doddle, no creaming or anything like that. The finished result is a lovely light cake with a slight crunch from the poppy-seeds. This makes 1 loaf cake or 12 cupcakes.

225g self-raising flour
175g golden caster sugar
Zest of 2 lemons
4 tbsp poppy seeds, toasted gently in a small frying pan
3 eggs
100g natural yogurt
175g butter, melted and cooled a little

To finish and ice
150g icing sugar
The juice from the zested lemons
2 tblsp caster sugar

Heat oven to 180C line a loaf tin with baking paper.

Weigh the flour, sugar, lemon zest and toasted poppy seeds together in a large mixing bowl.

Beat the eggs into the yogurt, then tip the wet mixture into the dry ingredients with the melted butter. Mix together with a spoon till just combined, then pour into the loaf tin. Bake for 25-30 minutess until the cake is golden on top and a skewer poked in comes out clean.

Meanwhile juice the lemons. Make the icing first by adding a tiny bit of juice to the icing sugar until you have a thick but just pourable consistency. It won’t be much- a teaspoon or so. If it goes too runny (so that it looks like it will slide off the cake entirely) just add more icing sugar.

The rest of the juice you can use to drizzle over the cake once it comes out of the oven- just stir in the 2 tblsp of caster sugar, stirring to dissolve.

Once the cake is out of the oven and you have poured over the sweetened lemon juice, allow the cake to cool in the tin for a few minutes before transferring to a wire rack to cool completely, then pour over the lemony icing.

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