Lemon poppy seed cake | Recipe Cart
Elevate a simple lemon poppy seed cake to new drizzly heights. The ring shape means you can add more drizzle. For this recipe you will need a 25cm/10in non-stic
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Cooking tools:
- Oven
- Ring cake tin
- Pastry brush
- Sifter
- Mixing bowl
- Hand mixer
- Kettle
- Skewer
- Saucepan
- Tongs
- Plate
- Baking sheet
- Non-stick paper
- Cooling rack
- Serving platter
- Skillet
- Parchment paper
- Measuring cup
- Spoon
- Wooden spoon
- Kitchen scale
- Whisk
Ingredients
- vegetable oil or cake release spray, for greasing the tin
- 250g/9oz self-raising flour
- 2 tsp baking powder
- 250g/9oz butter, softened
- 250g/9oz caster sugar
- 50g/1¾oz ground almonds
- 4 large free-range eggs
- 4 unwaxed lemons, zest only (juice reserved for the drizzle)
- 3 tbsp poppy seeds
- a little boiling water, to slacken the mixture if necessary
- 8 tbsp lemon juice (from above)
- 8 tbsp caster sugar
- 2 tbsp limoncello (alternatively use lemon juice)
- 1 unwaxed lemon, thinly sliced and pips removed
- 4-5 tbsp caster sugar
- 4 tbsp flaked almonds
- 1 tbsp poppy seeds
- 125g/4½oz icing sugar
- 1 tbsp limoncello (alternatively use lemon juice)
- 1 unwaxed lemon, juice only
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