Lemon poppyseed cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- 12 slices
Skip to ingredients
Showing items 1 to 3 of 6
- 175g buttersoftened, plus extra for greasing
- 175g golden caster sugar
- 200g self-raising flour
- 4 lemonszested and 2 juiced for icing
- 3 eggs
- 2 tbsp poppy seeds
- 125g pot natural yoghurt
For the icing
- 200g icing sugar
- 3 tbsp lemon juice(see above)
Nutrition: per slice (12)
- kcal314
- fat14g
- saturates8g
- carbs44g
- sugars32g
- fibre1g
- protein4g
- salt0.5g
Method
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.
