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Lemon drizzle and poppy seed cake (serves 8, preparation time 10 minutes, cooking time 1 hour 10 min


Ingredients:

  • 200g unsalted butter

  • 150g golden caster sugar

  • zest of two lemons and juice of four

  • 3 beaten eggs

  • 200g plain flour

  • 2 level tsp baking powder

  • 50g ground almonds

  • 2 tbsp poppy seeds

  • 2 tbsp of milk

  • 3 tbsp granulated sugar

Optional Extras:

1 - The poppy seeds can be left out if you don’t like them.

Here’s what you do:

Step 1 - Preheat the oven to 180 degrees C and butter and line an 8 inch cake tin.

Step 2 - Cream the butter and caster sugar together until pale and fluffy. Gradually add in the beaten egg. Don’t worry if it starts to curdle a little when the final bits of egg are being added as it will all come together when the dry ingredients are added.

Step 3 - Sift the flour and baking powder together and fold into the mixture, adding the ground almonds next.

Step 4 - Add the milk, lemon zest, juice of one lemon and poppy seeds and mix.

Step 5 - Spoon the mixture in the tin and bake for 1 hour and 10 minutes.

Step 6 - Allow the cake to cool for 5 minutes and mix the 3 lemon juices and granulated sugar together.

Step 7 - Spoon this mix over the warm cake and allow the cake to cool in the tin.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 -

Kitchen implements required:

  • Zester

  • Mixing bowl

  • 8 inch cake tin

  • mixer (this will produce a better cake).

#cake #sweet #lemon #lemondrizzle

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.