Lemon and poppy seed cake

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8 servings Cooking: 45 mins
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Fruit

By Food24 November 03 2009
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Ingredients (18)

250.00 g butter
300.00 ml castor sugar
3.00 eggs — extra-large
2.00 lemons — zest only
450.00 ml flour — cake
10.00 ml Baking powder
2.00 ml salt
85.00 ml poppy seeds
65.00 ml water
45.00 ml lemon juice
SYRUP
250.00 ml sugar
125.00 ml water
125.00 ml lemon juice
ICING
110.00 g butter
700.00 ml icing sugar
100.00 g cream cheese
poppy seeds
candied lemon peel
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Method:

Preheat the oven to 190 ºC (375 ºF). Grease a 24 cm springform cake tin.
Whisk the butter and sugar together until light and creamy. Add the eggs one by one, beating well after each addition. Add the lemon rind. Sift the flour, baking powder and salt together twice.
Mix the water and lemon juice. Fold the flour mixture into the butter mixture, alternating with the water mixture. Add the poppy seeds and mix.
Turn into the prepared tin and bake for 35 to 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Meanwhile, heat the sugar, water and lemon juice until the sugar has dissolved. Bring to the boil. Pour over the warm cake and leave to cool in the tin.
Cream the butter until light and fluffy. Add small quantities of the icing sugar, beating well.
Beat in the cream cheese. Turn the cake out onto a serving platter, spoon the icing on top, sprinkle with poppy seeds and decorate with lemon strips, if desired.



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