Our lemon cake with poppy seeds is fluffy and light in texture with a subtle citrus flavour.
To replicate the flavours of lemon drizzle cake you could make a quick lemon icing for this cake by mixing some lemon juice with the icing sugar and brushing or drizzling it on top of the cake. We think it looks attractive to cut the cake into squares but you can also use a round tin and cut it into wedges.
- 200g (7oz) plain flour
- 200g (7oz) caster sugar
- 2 level tsp baking powder
- 125g (4½ oz) soft, unsalted butter
- Juice and grated lemon zest of 2 organic or unwaxed lemons
- 1 large egg
- 2 large egg yolks
- 150ml buttermilk
- 2tsp poppy seeds
- 2tbsp icing sugar, to dust