With spring and its themes of emergence, new life and seeds, I thought the perfect cake for the season would be a lemon and poppy seed cake. The citrus yellow lemon is a very uplifting addition perfect for the spring mood and the poppy seeds are the nod to the shift in season and the non-stop seed sowing that Im doing here on the farm. Most importantly though, this cake is absolutely delicious, perfect with a cup of tea and its very easy to make.
Here’s how to make my Spring Lemon and Poppy Seed Cake:
225g soft butter
225g golden caster sugar
225g self raising flour
2 tsp baking powder
1 pinch salt
1 lemon zested and juiced
1 tbsp poppy seeds
Preheat the oven to 180C and line a cake or loaf tin with baking paper.
Beat the butter and sugar by hand or in a mixer until completely smooth and pale in colour. Add in the eggs and bear then add in the seeds and mix. Gradually mix in the flour, baking powder, salt and zest. Pour the batter into the cake tin and bake for approx 40mins or until a cake skewer comes out clean. Remove from the oven prick the top all over with a skewer and let the cake cool in the tin.
While the cake cools, make a drizzle for the top by combining the juice from the lemon with 85g caster sugar. And then pour this over the cooling cake.
Once your cake is cool remove it from its tin and enjoy a generous slice with a cup of tea and preferably a few chapters from a book!