This classic bake is a guaranteed crowd-pleaser. It’s also just as delicious after dinner as in the afternoon alongside your favourite cuppa.
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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.
For perfect cakes without sunken middles, try not to be tempted to open the oven door until the cooking time is up!
Typical values per serving when made using specific products in recipe
Energy | 1,578kJ/ 378kcals |
|---|---|
Fat | 23g |
Saturated Fat | 11g |
Carbohydrates | 34g |
Sugars | 22g |
Fibre | 1.6g |
Protein | 8.3g |
Salt | 0.8g |
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