Lemon poppy seed cake with lemon syrup
⅓ cup(s), (80ml)
reduced fat oil spread
½ cup(s), (110g)
vanilla bean extract
white self-raising flour
1¼ cup(s), (185g), sifted
fresh lemon rind
1 tbs, finely grated
⅓ cup(s), (60g)
1 x 3 second spray(s)
- Place poppy seeds in a small bowl. Add milk and 2 tablespoons juice. Stir to combine. Set aside for 1 hour.
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 4.5cm-deep, 20cm (base measurement) ring cake tin with oil.
- Using electric beaters, beat spread, sugar, egg and vanilla until combined. Using a spatula, stir in flour and milk mixture, alternately, in 2 batches, until combined. Stir in rind. Spoon mixture into prepared tin and smooth the surface. Bake for 20 minutes or until light golden and a skewer inserted into the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool.
- Meanwhile, combine remaining juice and icing sugar in a small bowl. Stir until smooth. Drizzle icing over cooled cake. Serve.