DessertsLemon

Lemon and Poppy Seed Drizzle Cake

This classic lemon and poppy seed drizzle cake is light and delicious and perfect for afternoon tea!

Prep Time: 15 mins
Cooking Time: 50 mins
12 people

Used in this recipe

Ingredients

175g plain flour
2tsp baking powder
175g caster sugar
25g poppy seeds
100ml Filippo Berio Mild & Light Olive Oil
4 large eggs, separated
Zest and juice 3 lemons

For the glaze

75g icing sugar, sifted
2 tsp lemon juice

Method

Preheat the oven to 170˚C /325˚F/Gas Mark 3. Oil a 23cm ring mold. Sift the first four ingredients together. Add the 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.
To decorate, mix the icing sugar and lemon juice together to make a coating icing, then drizzle over the cake.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.