Method
Step 1:
Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.
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.
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.
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.
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.
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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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)