Poppyseed & Lemon Cake
Easy
This fresh cake makes a nice change from a traditional lemon cake.
PREP IN
10 MIN
COOK IN
70 MIN
SERVE
8
Poppyseed & Lemon Cake
Easy
PREP IN
10 MIN
COOK IN
70 MIN
SERVE
8
Introduction
This fresh cake makes a nice change from a traditional lemon cake.
Ingredients
- 175g butter, at room temperature
- 175g caster sugar
- Zest of 2 large lemons
- 3 eggs
- 250g self-raising flour
- 50g poppy seeds
- 4 heaped tbsp natural yoghurt
Method
- 1. Preheat the oven to 150C/300F/gas mark 2. Grease and line a loaf tin with baking paper. Beat the butter and sugar until light and fluffy. Beat in the zest and eggs with a spoonful of flour to stop it curdling. Sift over the rest of the flour and fold it in with the poppy seeds and the yoghurt.
- 2. Spoon into the tin and bake for 1 hour, 10 minutes until a skewer inserted into the middle of the cake comes out clean. Cool for 10 minutes in the tin and then turn it out onto a wire rack to cool fully.
