Lemon poppyseed cake

30-60 minutes afternoon tea recipes bake sale ideas indulgent lemon cake lemon drizzle cake loaf cake

N/A

12 slices

Source

Ingredients

175g butter , softened, plus extra for greasing

175g golden caster sugar

200g self-raising flour

4 lemons , zested and 2 juiced for icing

3 eggs

2 tbsp poppy seeds

125g pot natural yoghurt

200g icing sugar

3 tbsp lemon juice (see above)

Method

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).

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.

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.