Lemon and poppy seed cake

Recipe from: 3/13/1997 12:00:00 AM
Ingredients 20
Servings 8
Time

Ingredients

  • 250
    g
    butter
  • 300
    ml
    castor sugar
  • 3
    extra-large eggs
  • 2
    lemons, grated rind
  • 450
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 85
    ml
    poppy seeds
  • 65
    ml
    water
  • 45
    ml
    lemon juice
  • SYRUP
  • 250
    ml
    sugar
  • 125
    ml
    water
  • 125
    ml
    lemon juice
  • ICING
  • 110
    g
    butter
  • 700
    ml
    icing sugar
  • 100
    g
    cream cheese
  • extra poppy seeds
  • glacé lemon strips (optional)
 

Method

35-45 minutes
 
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.
 

Read more on: bake  |  fruit
 

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