Fri, 25 January 2019
A lovely moist, fresh flavoured cake perfect for afternoon tea. You could add some raspberries or blueberries into the sponge before baking to add extra interest and flavour.
Ingredients
Method
Preheat oven to 180C and line a 2lb loaf tin.
Beat the butter until very soft and grate in the zest of one lemon and one lime.
Keep beating and add in the caster sugar, followed by the eggs, one at a time.
Fold in the flour, then the yogurt and poppy seeds.
Pour the cake batter into the tin and bake for 45-50 minutes until cooked through.
While the cake is baking make the drizzle: squeeze the juice of the zested lemon and lime into a saucepan and add 3 teaspoons of caster sugar. Heat slowly until the sugar has completely dissolved then set aside.
When the cake is baked leave it in the loaf tin and make a few holes in the top of the cake with a toothpick. Spoon the lemon syrup over the warm cake and leave to sit for at least 20 minutes to allow the cake to absorb the syrup.
Turn out onto a wire rack to cool completely.
To make the icing zest the 2nd lemon into a jug, add the juice of the lemon and stir in the sifted icing sugar to make a spreadable paste. Spread over the top of the cake with a spatula and sprinkle on a light scattering of poppy seeds to finish.
