Lemon poppyseed cake

Name: Lemon poppyseed cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
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)

www.bbcgoodfood.com

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 12

Author : Mary Cadogan

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Ingredients

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Instructions

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Step 1

Heat oven to 180C/160C fan/gas Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).

Step 2

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.

Step 3

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.