Lemon and Poppy Drizzle Cake

Name: Lemon and Poppy Drizzle Cake
Yield: 12 slices
Cuisine: British
Ingredients: 225 g caster sugar; 125 g margarine; 100 ml vegetable oil; Finely grated zest of 3 lemons; 4 medium eggs; 50 ml hot water; 250 g plain flour; 2 tsp baking powder; 75 g fine oatmeal; 30 poppy seeds; 150 g caster sugar; 100 ml lemon juice

Matthew Lay @merlin

Cooking with my friend Kornie, we chose to make a favourite of mine and of her husband.

Matthew Lay @merlin

Cooking with my friend Kornie, we chose to make a favourite of mine and of her husband.

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Ingredients

40-50m @ 180°C

12 slices

Cake
225 gcaster sugar
125 gmargarine
100 mlvegetable oil
Finely grated zest of 3 lemons
4medium eggs
50 mlhot water
250 gplain flour
2 tspbaking powder
75 gfine oatmeal
30poppy seeds
Syrup
150 gcaster sugar
100 mllemon juice

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Steps

40-50m @ 180°C

1

Line a 20cm square cake tin with baking paper. Beat the sugar with the oil Marge and lemon zest until fluffy. Add the eggs a little at a time and beat well until fully mixed.
2

Whisk the hot water into the batter until smooth.
3

Mix the flour baking powder oatmeal and poppy seeds thoroughly and beat this into the cake mixture.
4

Pour into the cake tin and bake at 180 degrees (160 w/ fan) for 40 to 50 minutes.
5

Once removed from the oven while the cake is still warm make small holes across the top of the cake using a skewer.
6

Make the syrup by heating the lemon juice with the sugar and then once dissolved pour over the top of the cake slowly so it soaks through the holes.
7

Dust with sugar to finish.