Lemon and poppy cake

How to make Lemon and poppy cake recipe - Preparation time: approx. 20 minutes (plus baking and cooling time)

Makes 10 slices

For the cake mix
3 eggs
170 g sugar
pinch of salt
150 g butter
160 g flour
1 heaped tsp baking powder
50 g ground poppy seeds
juice and zest of 2 untreated lemons
Additionally
butter and flour for the cake tin
200 g icing sugar

Additionally
butter and flour for the cake tin
200 g icing sugar
juice and zest of 1 untreated lemon

Method:
Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf tin (20 cm in length) with butter and dust with flour.

Beat the eggs with the sugar and salt until frothy. Melt the butter in a pan. Mix the flour with baking powder, add to the egg mixture with the poppy seeds and stir well. Add the melted butter and then stir in the very finely grated zest and juice of the lemons.

Turn into the loaf tin and bake on the middle shelf for approx. 40 minutes. Leave to cool.

For the icing, mix the icing sugar with the lemon juice and the very finely grated lemon zest until smooth and spread over the cake once it has cooled.

Lemon and poppy cake recipe