Lemon and Poppy Seed Cake
An attractive looking cake, with the seeds going through the cake in little dots.
This one is nice with an icing on top - try mixing fresh lemon juice with icing sugar and spooning on top.
Preparation time: 20 minutes Quantity: Serves 12 Cooking time: 1 hour
Ingredients
225g/ 8 oz butter
225g/ 8 oz caster sugar
3 medium eggs
30g/ 1 oz ground almonds
225g/ 8 oz plain flour-sieved
1 teaspoon baking powder
2 tablespoons poppy seeds/Maw seeds
3 fresh lemons-zest and juice
Method
- Cream the butter and sugar together, till pale and smooth
- Gradually beat in the beaten eggs- stirring all the time
- Fold in the flour and almonds
- Stir in everything else
- Spoon in to a greased cake tin
- Bake in a preheated oven gas 5-6/200*f/400*f - on the middle shelf for 50-60 minutes or so or until a skewer comes out of the middle clean
Recommended cake tin- approx. size 8 inch