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Lemon and Poppy Seed Cake recipe!


Who doesn't love a summery lemony desserts! With the sun around the corner and it being mid June the lemons at the supermarkets are so fresh and big. Also for decoration, the berries available are amazing and lovely! This season calls for an all time favourite cake, lemon and poppy seed! 


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 

  1. 325g all-purpose flour
  2. 1 3/4 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1/2 tsp salt
  5. 110g unsalted butter, room temperature
  6. 120ml vegetable oil
  7. 310g sugar (i used caster sugar)
  8. 1/2 tsp vanilla extract
  9. 4 large eggs
  10. 180ml milk
  11. 120ml fresh lemon juice
  12. 2 tbsp fresh lemon zest
  13. 2 tbsp poppy seeds
For the buttercream 
  1. 150g unsalted butter softened
  2.  300g icing sugar 
  3. Zest of one lemon


Method
  1.  Measure all the dry ingredients out - flour, baking powder, baking soda, salt and set aside.
  2.  In a separate bowl whisk the sugar, butter, and vanilla extract until white, light, and fluffy.
  3.  Add the eggs one at the time into the whisked mixture of sugar and butter.
  4. 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.
  5. Before placing into the 9” cake tins add the lemon zest and poppy seeds and with a spatula incorporate that into the mixture.
  6. Line two 9” cake tins and bake for 25/30 mins at 180 degrees.
  7. Once cooled make the icing and add that in the center layer and the top.
  8. To make the icing- add all the ingredients in a large bowl and whisk until light and fluffy.
  9. I decorated with some more poppy seeds and raspberries for some color! 







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