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We hope you got insight from reading it, now let’s go back to lemon and poppy drizzle cake recipe. To make lemon and poppy drizzle cake you need 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Lemon and Poppy Drizzle Cake:
- You need Cake
- Prepare 225 g caster sugar
- Provide 125 g margarine
- Get 100 ml vegetable oil
- Prepare Finely grated zest of 3 lemons
- Use 4 medium eggs
- Take 50 ml hot water
- You need 250 g plain flour
- Provide 2 tsp baking powder
- Prepare 75 g fine oatmeal
- Prepare 30 poppy seeds
- Get Syrup
- You need 150 g caster sugar
- Use 100 ml lemon juice
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.
To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Combine the lemon juice and sugar in a saucepan and bring it to a boil. Tender lemon cake with a bit of poppy seed crunch. When we're feeling nostalgic, this delicately flavored cake is always at the top of our baking list. A favorite of ours for years, it was previously known as Carpenter Street Poppy Seed Cake, and was inspired by a local restaurant here in Norwich, VT.
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