Lemon and poppy seed cakes
About the bake
These beautiful looking loaf cakes are just perfect for a summers day to take on a picnic.
Method
Step 1
Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.
Step 2
Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until lighter in colour.
Step 3
Add the zest and then add the eggs one at a time along with a spoonful of flour. Once the last egg has been added, add the remaining flour, poppy seeds and yoghurt. Fold in carefully.
Step 4
Spoon into the loaf cases and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Step 5
While the cakes are cooking make the lemon syrup: Place the sugar and water into a saucepan and bring the the boil for 2-3 minutes. Add the juice from the reserved lemons. Allow to cool.
Step 6
Once the loaves are baked, brush the sugar syrup over the cakes and sprinkle with extra sugar - allow them to cool completely.
Ingredients
For the cakes
- 175gButter (unsalted) (at room temperature, plus extra for greasing)Â
- 175gBillington's Unrefined Golden Caster SugarÂ
- 2Lemon(s) (zest only.)Â
- 3Egg(s) (free range) (medium)Â
- 250gAllinson's Self Raising FlourÂ
- 50gPoppy seedsÂ
- 4 tbspNatural yoghurtÂ
For the lemon syrup
- 75mlWaterÂ
- 75gBillington's Unrefined Golden Caster SugarÂ
- 2Lemon(s) (juice only)Â
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