Ingredients
Makes: 1 lemon, almond and poppy seed cake
- 4oz butter
- 4oz sugar
- 4 eggs
- 6oz ground almonds
- 1oz poppy seeds
- Zest & juice of 2 lemons
- 4 1/2 oz self raising flour
- 3oz caster sugar
- 3fl oz lemon juice
- 8oz icing sugar
- Zest & juice of one lemon
Method
Prep:10min ›
Cook:40min ›
Extra time:1hr cooling ›
Ready in:1hr50min
- Preheat oven 180 degrees C/350 degrees F/Gas 4, grease & line a 20cm tin.
- Beat the butter & 4oz sugar with an electric whisk until fluffy. Add eggs one by one. Fold in ground almonds, poppy seeds, lemon zest, juice &sift floured flour. Fill the tin and put in the oven for around 40 mins. Leave in the pan to cool and prick all over with a skewer.
- Make the lemon syrup by heating the rest of the caster sugar & lemon juice in a pan until the sugar has dissolved. Pour the syrup on the cake and when it is cold turn it out of the cake tin.
- Make the icing by combining the icing sugar with lemon juice slowly so as not to make it too runny. Pour over the top of the cake, ( I like to sprinkle a little zest over too).
Tip
You can substitute lemons for limes or oranges. Please note the photo is a mini version of this cake, I always make an extra one for my old neighbour.
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I've just put it in the oven, awaiting the results - 20 Dec 2014
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