Double Lemon Drizzle Cake with Poppy Seeds
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
|175g self-raising flour|
|1 teaspoon baking powder|
|175g spreadable butter|
|175g golden caster sugar|
|3 large eggs|
|grated zest of 3 large lemons|
|juice of large lemon|
|40g poppy seeds|
|For the syrup|
|juice of 3 large lemons|
|grated zest of 1 large lemon|
|50g golden icing sugar, sifted|
|100g golden granulated sugar|
|1 rounded teaspoon golden granulated sugar mixed with 1 rounded teaspoon poppy seeds|
|1 rounded teaspoon poppy seeds|
|Pre-heat the oven to 170°C, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need a Delia Online 20cm loose-based round cake tin or similar, greased and base lined|
This recipe is from Delia's Cakes
Start off by sifting the flour and baking powder into a roomy mixing bowl, holding
the sieve quite high to give the flour a good airing as it goes down. Then add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds.
Now, using an electric hand whisk, mix to a smooth creamy consistency for about one minute.
Spoon the mixture into the tin, levelling it with the back of the spoon, and bake near the centre of the oven for 40 minutes or until the centre feels springy.
When the cake is ready, remove the tin from the oven to a board, then straight away
mix together the syrup ingredients.
Next stab the cake all over with a skewer and spoon the syrup evenly over the hot cake, then finally sprinkle with the sugar and poppy seed mixture.
After that the cake needs to cool in its tin before it can be removed and stored in an airtight container.
Note: this is equally good made without the poppy seeds if you prefer.
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If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
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