Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lemon and poppy drizzle cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Lemon and Poppy Drizzle Cake is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Lemon and Poppy Drizzle Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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
- Get 225 g caster sugar
- Make ready 125 g margarine
- Take 100 ml vegetable oil
- Take Finely grated zest of 3 lemons
- Get 4 medium eggs
- Prepare 50 ml hot water
- Get 250 g plain flour
- Get 2 tsp baking powder
- Make ready 75 g fine oatmeal
- Prepare 30 poppy seeds
- Make ready Syrup
- Take 150 g caster sugar
- Prepare 100 ml lemon juice
A moist drizzle loaf cake that compliments a nice cup of tea! Lemon and poppy seed cake recipe. Cool in tin, cut into squares and serve with a light dusting of icing sugar and fruit. Top tip for making Lemon and poppy seed cake.
Steps 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 find out if your cake is ready, insert a skewer in it: it should come out clean. I have made lemon drizzle cake a gazillion times and love it, but I do like to add a twist to recipes. So while tidying up my spice rack, I found a jar of poppy seeds alone in the corner, which had been untouched for some time. I was inspired to throw these into my lemon drizzle mix with some lime for. 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.
So that is going to wrap this up for this special food lemon and poppy drizzle cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
