Lemon and Poppyseed cake, possibly one of my most favourite cakes to bake. Simple recipe and very hard to do wrong.
I do love a good icing or syrup on top too. What better treat to bake on a cool winters day.
LEMON AND POPPYSEED CAKE WITH LEMON SYRUP
- 125g reduced fat spread
- 1 1/4 cups castor sugar
- 2 tbsp poppy seeds
- 1 lemon, zested
- 3 tbsp lemon juice
- 2 eggs, beaten
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 1/3 cup milk
- 2 lemons, juice
- 3/4 cup sugar
oven to 180C.
- Butter/spread and line a round, 17-centimetre cake tin.
butter and sugar in an electric mixer until light and fluffy.
poppy seeds, lemon zest and juice and mix well.
eggs and mix well.
flour and baking powder and add alternately with the milk.
mixture into tin and smooth the top.
for 10 minutes, then turn oven down to 170C and cook for a further 45 minutes
or until a skewer inserted into the centre comes out clean.
and cool on cake rack
To make the syrup while the cake is cooking;
- Juice two lemons and place in a small saucepan.
- Heat on a low heat and add 3/4 cup of sugar, stirring until the sugar is completely dissolved.
- After the cake has cooled pour the syrup over the top of the cake, letting it drip down the sides
Slice, serve and enjoy!
Recipe adapted from both of these fabulous sites;