Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, lemon and poppy drizzle cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Lemon and Poppy Drizzle Cake is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lemon and Poppy Drizzle Cake is something which I have loved my whole life. They are fine and they look wonderful.
This delicious gluten-free lemon drizzle cake is perfectly tart and sweet. Follow @simply.esmi.gf on Instagram for gluten free. Elevate a simple lemon poppy seed cake to new drizzly heights. The ring shape means you can add more drizzle.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lemon and poppy drizzle cake using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon and Poppy Drizzle Cake:
- Get Cake
- Prepare 225 g caster sugar
- Take 125 g margarine
- Make ready 100 ml vegetable oil
- Make ready Finely grated zest of 3 lemons
- Prepare 4 medium eggs
- Get 50 ml hot water
- Get 250 g plain flour
- Take 2 tsp baking powder
- Prepare 75 g fine oatmeal
- Make ready 30 poppy seeds
- Prepare Syrup
- Get 150 g caster sugar
- Take 100 ml lemon juice
There's almost as much drizzle as cake, so after you bite through the crunchy Then add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds. Now, using an electric hand whisk, mix to a smooth creamy. Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome!
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.
- Ready to serve and ENJOY!
Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! A classic lemon drizzle cake is one of the best British recipes around, and we like to think ours takes the crown. Using lemon zest in the sponge and juice in the drizzle glaze means you get a true dose of zingy goodness that makes it difficult to stop at just one slice. Nutty poppy seeds are responsible for.
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