Lemon & Poppy Seed Drizzle Cake

Name: Lemon & Poppy Seed Drizzle Cake
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 225 grams self raising flour; 225 grams caster sugar; 225 grams softened butter; 2 lemons zest and juice separated; 2 tsp vanilla extract; 1 loaf tin; 3 eggs; 1 tbsp poppy seed; 85 grams caster sugar

Duncan Busby Payne @cook_3385172

Nice little twist on the classic drizzle goes down great with coffee

Duncan Busby Payne @cook_3385172

Nice little twist on the classic drizzle goes down great with coffee

Saved

Ingredients

1 hour 30 mins

8 servings

225 gramsself raising flour
225 gramscaster sugar
225 gramssoftened butter
2lemons zest and juice separated
2 tspvanilla extract
1loaf tin
3eggs
1 tbsppoppy seed
85 gramscaster sugar

Saved

Steps

1 hour 30 mins

1

Combine the butter and caster sugar till smooth.
2

Add the eggs 1 at a time whilst mixing.
3

Add lemon zest, vanilla extract and poppy seed folding through mixture before sifting the self raising flour
4

Grease and line loaf tin with baking paper before adding the mixture. Make level as possible place in the middle of the oven gas mark 4 will need 45-55 mins
5

Mean while make the drizzle, combining the juice from the lemons with the caster sugar. To check the cake Stab with a knife and make sure it's clean.
6

Leave in the tin out of the oven for 5 mins the place on wire rack. Price the cake multiple times with a fork before pouring over the drizzle mixture.
7

Leave to cool if you can.