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Lemon and poppy seed cakes

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About the bake

These beautiful looking loaf cakes are just perfect for a summers day to take on a picnic.

50Total Time
20Prep Time
30Bake Time
10Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.

  2. Step 2:

    Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until lighter in colour.

  3. Step 3:

    Add the zest and then add the eggs one at a time along with a spoonful of flour. Once the last egg has been added, add the remaining flour, poppy seeds and yoghurt. Fold in carefully.

  4. Step 4:

    Spoon into the loaf cases and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

  5. Step 5:

    While the cakes are cooking make the lemon syrup: Place the sugar and water into a saucepan and bring the the boil for 2-3 minutes. Add the juice from the reserved lemons. Allow to cool.

  6. Step 6:

    Once the loaves are baked, brush the sugar syrup over the cakes and sprinkle with extra sugar - allow them to cool completely.

Ingredients

  • For the cakes

    • 175g Butter (unsalted) (at room temperature, plus extra for greasing)
    • 175g Billington's Unrefined Golden Caster sugar
    • 2 Lemon(s) (zest only.)
    • 3 Egg(s) (free range) (medium)
    • 250g Self-raising white flour
    • 50g Poppy seeds
    • 4 tbsp Natural yoghurt
  • For the lemon syrup

    • 75ml Water
    • 75g Billington's Unrefined Golden Caster sugar
    • 2 Lemon(s) (juice only)

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