Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, lemon and poppy drizzle cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon and Poppy Drizzle Cake is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Lemon and Poppy Drizzle Cake is something that I’ve loved my entire life.
This delicious gluten-free lemon drizzle cake is perfectly tart and sweet. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice. This is the definitive Lemon Drizzle cake, and we have used four lemons.
To begin with this particular recipe, we must prepare a few ingredients. You can have lemon and poppy drizzle cake using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lemon and Poppy Drizzle Cake:
- Prepare Cake
- Make ready 225 g caster sugar
- Take 125 g margarine
- Make ready 100 ml vegetable oil
- Make ready Finely grated zest of 3 lemons
- Prepare 4 medium eggs
- Get 50 ml hot water
- Take 250 g plain flour
- Prepare 2 tsp baking powder
- Prepare 75 g fine oatmeal
- Prepare 30 poppy seeds
- Prepare Syrup
- Take 150 g caster sugar
- Make ready 100 ml lemon juice
A moist drizzle loaf cake that compliments a nice cup of tea! This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. How to make lemon poppy seed cake. To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds.
Instructions to make Lemon and Poppy Drizzle Cake:
- Line a 20cm square cake tin with baking paper. Beat the sugar with the oil Marge and lemon zest until fluffy. Add the eggs a little at a time and beat well until fully mixed.
- Whisk the hot water into the batter until smooth.
- Mix the flour baking powder oatmeal and poppy seeds thoroughly and beat this into the cake mixture.
- Pour into the cake tin and bake at 180 degrees (160 w/ fan) for 40 to 50 minutes.
- Once removed from the oven while the cake is still warm make small holes across the top of the cake using a skewer.
- Make the syrup by heating the lemon juice with the sugar and then once dissolved pour over the top of the cake slowly so it soaks through the holes.
- Dust with sugar to finish.
The poppy seeds add a nice and just-bitter crunch. Dublin Cookery Schools Lemon Drizzle Cake, Poppy & Pomegranate Seeds. Watch the video for the Lemon Drizzle Cake recipe from Dublin Cookery School below. Lemon and poppy seed cake recipe. Cool in tin, cut into squares and serve with a light dusting of icing sugar and fruit.
So that’s going to wrap it up for this special food lemon and poppy drizzle cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
