Lemon and poppy seed drizzle cake
Lemon and poppy seed drizzle cake
Delightfully soft, refreshing zesty and complete with the slight crunch of poppy seeds, this cake is perfect as a sweet snack, dessert or as the ce...
Prep Time
15 Mins
Cook Time
50 Mins
The cake ingredients
- plain flour : 175g
- baking powder : 2tsp
- caster sugar : 175g
- poppy seeds : 25g
- Filippo Berio Mild and Light olive oil : 100ml
- eggs, separated : 4 large
- Zest and juice 3 lemons :
The cake method
- Preheat the oven to 170˚C /325˚F/Gas Mark 3. Oil a 23cm ring mould. Sift the first four ingredients together. Add the Filippo Berio Mild and Light olive oil, egg yolks, lemon zest and juice then use an electric whisk to beat together for 1 minute.
- Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40 minutes or until golden and springy to the touch.
- Cool for 10 minutes; transfer to a wire rack and leave until cold.
The glaze ingredients
- icing sugar, sifted : 75g
- lemon juice : 2 tsp
The glaze method
- Mix the icing sugar and lemon juice together to make a coating icing.
