This cake is simple yet so delicious and yummy for tea time or dessert. The cake is a classic which is always loved by the whole family!
Lemon and Poppy Seed Cake
Ingredients
- 325g all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 110g unsalted butter, room temperature
- 120ml vegetable oil
- 310g sugar (i used caster sugar)
- 1/2 tsp vanilla extract
- 4 large eggs
- 180ml milk
- 120ml fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 tbsp poppy seeds
- 150g unsalted butter softened
- 300g icing sugar
- Zest of one lemon
Method
- Measure all the dry ingredients out - flour, baking powder, baking soda, salt and set aside.
- In a separate bowl whisk the sugar, butter, and vanilla extract until white, light, and fluffy.
- Add the eggs one at the time into the whisked mixture of sugar and butter.
- Once the eggs are all added, slowly add the dry ingredients (flour mixture). 5. After that is mixed add the milk and lemon juice. Mix everything well.
- Before placing into the 9” cake tins add the lemon zest and poppy seeds and with a spatula incorporate that into the mixture.
- Line two 9” cake tins and bake for 25/30 mins at 180 degrees.
- Once cooled make the icing and add that in the center layer and the top.
- To make the icing- add all the ingredients in a large bowl and whisk until light and fluffy.
- I decorated with some more poppy seeds and raspberries for some color!
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