Recipe for Lemon and Poppy Seed Cake, topped with yoghurt drizzle


For the cake:
butter for greasing
flour for dusting
3 large eggs
300ml castor sugar
1 tsp vanilla extract
50ml fresh lemon juice
3 tbsp grated lemon rind
150g butter, melted
1 cup warm milk
2 cups plain flour
2 tsp baking powder
pinch of salt
100g Montagu dried cranberries
2 tbsp Montagu poppy seeds

For the icing:
1 cup icing sugar
1 tbsp fresh lemon juice
1 tbsp plain yoghurt
1 tsp finely grated lemon zest

How to
Preheat your oven to 180°C. Brush the inside of a 24cm bundt tin with a little melted butter and dust lightly with flour.

Whisk eggs and sugar for 1-2 minutes until pale and creamy. Mix in the vanilla extract, lemon juice and lemon rind.

Whisk in the melted butter and warm milk.

Sift the flour, baking powder and salt into a separate bowl. Chop the cranberries roughly for a minute. Stir the chopped cranberries and poppy seeds into the flour. Fold the flour mixture into the wet ingredients by hand using a large metal spoon.

Pour the cake batter into your prepared tin. Bake for 35-40 minutes, or until an inserted skewer comes out clean. Leave the cake to cool in the tin.

To make the icing: sift the icing sugar into a bowl. Add the lemon juice, plain yoghurt and lemon zest. Whisk with a fork until smooth. Turn the cold cake out of the tin and drizzle the icing over the top. Slice and serve.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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