Lemon drizzle and poppy seed cake (serves 8, preparation time 10 minutes, cooking time 1 hour 10 min
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
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:
8 inch cake tin
mixer (this will produce a better cake).