Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Ingredients: 200g unsalted butter; ¾ cup caster sugar; 3 whole eggs; 4 lemons, zested; ¾ cup plain yoghurt; 1½ cup almond meal, sifted; 1½ cup self raising flour, sifted; ½ cup poppy seeds; ½ cup cream cheese, at room temperature; ½ cup unsalted butter, softened; ⅓ cup icing sugar, sifted; 1 lemon, juiced

Lemon Poppy Seed Cake

I wanted to bake this cake because it brought back memories of the classic Lemon and Poppy Seed Muffins we would always have. Just classic nostalgia.

Serves

Prep

15 mins plus cooling time

Cook

1 hr

Difficulty

Easy

Oven

160°C fan-forced

Method

Preheat the oven to 160°C fan-forced. Grease a standard loaf pan. Beat together the butter, sugar and lemon zest until pale and fluffy, then add the eggs one at a time.
Beating well between each. Next add the yoghurt and beat through the mix.
Add the dry ingredients: almond meal, self raising flour and poppy seeds. Mix well to combine and the scoop into the loaf pan. Cook for approx. 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
While the cake is baking make the icing by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and lemon juice and continue beating for around 5 minutes or until it is smooth and light. Allow the cake to cool before icing.