Easy cake recipe for 4 - 8 people, takes only 40 mins; recipe has butter, golden caster sugar, self-raising flour, lemon, egg, poppy seed, natural yoghurt, icing sugar and lemon juice.
Lemon poppyseed cake
Course: Easy cake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 3 eggs
- Lemon: 4 lemons, zested and 2 juiced for icing
- Butter: 175g butter, softened, plus extra for greasing
- Lemon Juice: 3 tbsp lemon juice (see above)
- Poppy Seed: 2 tbsp poppy seeds
- Self Raising Flour: 200g self-raising flour
- Golden Caster Sugar: 175g golden caster sugar
- Icing Sugar: 200g icing sugar
- Natural Yoghurt: 125g pot natural yoghurt
Directions
- 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.
