Lemon and poppy seed cakes - recipe

Ingredients

Recipe , Loaf , Lemon , Cakes , Poppy seeds

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1

Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.
2
Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until lighter in colour.

For this step you'll need:
- 175g Butter (unsalted) at room temperature, plus extra for greasing
- 75g Unrefined golden caster sugar
3
Add the zest and then add the eggs one at a time along with a spoonful of flour. Once the last egg has been added, add the remaining flour, poppy seeds and yoghurt. Fold in carefully.

For this step you'll need:
- 3 Egg(s) (free range) medium
- 250g Self-raising white flour
- 50g Poppy seeds
- 4 tbsp Natural yoghurt
4

Spoon into the loaf cases and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
5
While the cakes are cooking make the lemon syrup: Place the sugar and water into a saucepan and bring the the boil for 2-3 minutes. Add the juice from the reserved lemons. Allow to cool.

For this step you'll need:
- 75g Unrefined golden caster sugar
- 75ml Water
6

Once the loaves are baked, brush the sugar syrup over the cakes and sprinkle with extra sugar – allow them to cool completely.

⇐ Lemon cake

Layered marmalade cake ⇒