Lemon & poppy seed cake

Name: Lemon & poppy seed cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 200 g Country Life Unsalted Butter, softened, plus extra for greasing; 200 g plain flour; 100 g ground almonds; 2 tsp baking powder; ½ tsp salt; 3 tbsp poppy seeds; 250 g golden caster sugar; 3 British Blacktail Medium Free Range Eggs; 3 unwaxed lemon, zest of all and juice of 2; 3 tbsp whole milk, warmed; 1 tbsp granulated sugar; Clotted cream and fresh raspberries, to serve (optional)

This classic bake is a guaranteed crowd-pleaser. It’s also just as delicious after dinner as in the afternoon alongside your favourite cuppa.

4 out of 5 stars(8) Rate this recipe

Serves12
CourseCake
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Pluscooling

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Ingredients

200g Country Life Unsalted Butter, softened, plus extra for greasing
200g plain flour
100g ground almonds
2 tsp baking powder
½ tsp salt
3 tbsp poppy seeds
250g golden caster sugar
3 British Blacktail Medium Free Range Eggs
3 unwaxed lemon, zest of all and juice of 2
3 tbsp whole milk, warmed
1 tbsp granulated sugar
Clotted cream and fresh raspberries, to serve (optional)

Method

Preheat the oven to 180ºC, gas mark 4. Lightly grease a 23cm round springform cake tin and line with baking parchment. In a bowl, mix together the flour, ground almonds, baking powder, salt and poppy seeds, then set aside.
In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light. Beat in the eggs one at a time, then beat in all the lemon zest and milk. Use a spatula to stir in the dry ingredients until combined, then finally stir in the juice of 1 lemon. Pour into the tin and bake for 40-45 minutes until golden and a skewer inserted into the centre comes out clean.
Mix together the juice of the remaining lemon and the granulated sugar. Spoon this all over the top of the cake when it comes out of the oven. Leave to cool for 10 minutes then remove from the tin and place on a cooling rack. Cool to room temperature before serving with clotted cream and fresh raspberries, if liked.