Lemon and poppy seed loaf cake with cream cheese frosting recipe | delicious. magazine
This feather-light lemon and poppyseed cake is delicious shared with friends over a cuppa – or make it as an Easter or Mother's Day treat.
Ingredients
- 175g butter, at room temperature, plus extra for greasing
- 175g caster sugar
- Finely grated zest of 2 large lemons
- 3 medium eggs
- 250g self-raising flour
- 50g poppy seeds
- 4 heaped tbsp natural yogurt
- For the crystallised rose petals
- 1 pale yellow rose
- Caster sugar, for dusting
- 1 egg white
- For the cream cheese frosting
- 100g soft cream cheese, such as Philadelphia
- 1 tbsp caster sugar
- 2 tsp lemon juice
- 1 tbsp natural yogurt
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