Mark kindly baked this cake for my Macmillan Coffee Morning. (Total raised to date £220). I recognised the recipe and, because it was such a hit, am sharing it. I haven’t made it myself yet.
You will need a 24cm ring mould, greased & dusted with flour
Ingredients
85g unsalted butter at room temperature
245g caster sugar
grated zest of 1 1/2 unwaxed lemons
15g poppy seeds (plus extra to decorate)
165ml whole milk
235g plain flour
2 teaspoons baking powder
pinch of salt
3 egg whites
Lemon Syrup
Juice and zest of 1 lemon
50g caster sugar
Lemon Glaze
Juice of 1 lemon
250g icing sugar
Firstly preheat your oven to 170c, gas mark 3.
Beat together the butter, caster sugar, poppy seeds and lemon zest in a large bowl.
Slowly add the milk in stages and beat well (don’t worry if it looks slightly split at this stage).
In a separate bowl sieve the flour, baking powder and salt.
Add this to the butter mixture in 3 additions, beating well after each addition.
In a separate bowl beat the egg whites until they form stiff peaks.
Fold this gently into the cake mixture using a metal spoon. Don’t overmix.
Pour into mould and bake for 30 - 35 mins until the sponge bounces back when gently pressed.
Whilst the cake is cooking make the lemon syrup by mixing the sugar, lemon zest and juice in a saucepan and gently boiling it until it has reduced by half and a thin syrup has formed.
When the cake is cooked remove from the oven and spoon over the lemon syrup whilst the cake is still in the tin and still warm. Leave to cool slightly in tin before turning out onto cooling rack to cool completely.
Make the icing while the cake is cooling by mixing the icing sugar and lemon juice together until thick, smooth but still pourable.
Once the cake has cooled, spoon over the glaze and let it run down the sides of the cake. Sprinkle with a few poppy seeds.
Enjoy!
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