My Mother’s Lemon Poppyseed Cake
This cake is a childhood favourite of mine. Simple and always delicious. I never turn down a slice. The sugar crust is crunchy and delightfully unexpected. I always try and layer it as thick as possible. I love this cake alone or with a generous serving of Yoghurt (or clotted cream if you’re feeling super indulgent).
What you'll need
Makes a 2lb loaf tin
Cake
225g Soft Margarine
225g Caster Sugar
280g Self Raising Flour
2 tsp Baking Powder
4 Eggs
4 Tbsp Milk
2 Lemon’s Zest
3 Tbsp Poppy Seeds
Sugar Crust
8 Tbsp Lemon Juice
8 Tbsp Granulated Sugar
Curls of Lemon Zest for decoration
- Preheat the oven to 180°C.
- Cream the Margarine and Sugar until light and fluffy.
- Beat in the Eggs, Milk and Zest.
- Then fold in the Flour, Baking Powder and Poppy seeds.
- Pour the batter into a greased and lined cake tin, I like it in a loaf tin but it works just as well in any shape.
- Bake for 35-40 mins, or until the top is golden and a skewer comes out clean from the centre.
- Once the cake is cool remove it from the tin and pace it on the serving plate.
- Squeese the lemon juice over the whole top of the cake (you can also brush it over the sides if you wish).
- Using a spoon sprinkle the top with a layer of Granulated Sugar.
- Repeat with Lemon Juice and Sugar until you have a crust. (I will normally do it 3-4 times).
- Leave the cake open to the air to allow the crust to form, if you make the cake at 11am, it will be ready for tea at 3pm!
