Make your own naked wedding cake - recipe
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Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the loaf
- 175 g Butter (unsalted) at room temperature
- 175 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 250 g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Lemon extract
- 1 Lemon(s) zest only
- 50 g Poppy seeds
- 4 tbsp Natural yoghurt
For the icing
- 125 g Fondant icing sugar
- ½ tsp Lemon extract
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1
Heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 1kg loaf tin with baking parchment
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 175g Butter (unsalted) at room temperature
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range)
-
3
Stir in the rest of the flour, baking powder, lemon extract and rind, poppy seeds and yoghurt until smooth.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Baking powder
- ½tsp Lemon extract
- 50g Poppy seeds
- 4 tbsp Natural yoghurt
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4
Spread the mixture in the tin. Bake for 40-45 minutes until golden brown and just firm to the touch. Allow to cool completely.
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5
Make up the icing as directed on pack and add half a teaspoon of lemon extract. Drizzle over the cake.
For this step you'll need:
- 125g Fondant icing sugar
- ½tsp Lemon extract
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