LEMON POPPYSEED CAKE

Lemon poppyseed cake image

Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa

Provided by Mary Cadogan

Time 1h

Yield 12 slices

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium