Lemon & Poppy Seed Cake

By Karina23

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Ingredients

250 g butter
350 ml caster sugar
3 XL eggs
zest of 2 lemons, finely grated
450 ml self raising flour
10 ml baking powder
2 ml salt
60 ml water
45 ml lemon juice
80 ml poppy seeds
Syrup:
250 ml sugar
125 ml lemon juice
125 ml lemon juice
Cream Cheese Frosting:
175 g plain cream cheese, at room temperature
100 g butter, at room temperature
250 g icing sugar, sifted
5 ml vanilla essence

Details

servings 12
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Pre-heat oven to 190 degrees Celsius. Grease a 24 cm ring pan very well (line sides with baking paper if you can).

Step 2

Beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well. Then add lemon rind and beat.

Step 3

Sift flour and baking powder, then mix water and lemon juice. Now fold in half the dry ingredients, then half the wet ingredients. Repeat with other half of dry and wet until all ingredients are well incorporated. Add poppy seeds and mix well.

Step 4

Pour in the prepared cake pan and bake 40-45 min or until an inserted skewer comes out clean.

Step 5

For the Syrup:
Heat sugar, water and lemon juice until sugar has dissolved, then bring to a boil. Pour over hot cake as soon as it comes from the oven, then let it cool completely in the pan (I leave it overnight).

Step 6

For the cream cheese frosting:
With electric beaters, beat cream cheese and butter well untill light and fluffy. Now add icing sugar and vanilla and beat untill smooth and creamy. Carefully turn out cooled cake on a platter, cover with icing and sprinkle with poppy seeds.