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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