Lemon poppy seed cake with lemon syrup
11
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
You’re sure to love our remake of this classic cake. Plus, there’s no fancy decorating – in fact, the more drips and drizzles, the prettier it becomes!
Ingredients
Poppy seeds
2 tbs
Skim milk
⅓ cup(s), (80ml)
Lemon juice
3 tbs
Reduced fat oil spread
75 g
Caster sugar
½ cup(s), (110g)
Egg(s)
1 medium
Vanilla bean extract
2 tsp
White self-raising flour
1¼ cup(s), (185g), sifted
Fresh lemon rind
1 tbs, finely grated
Icing sugar
⅓ cup(s), (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place poppy seeds in a small bowl. Add milk and 2 tablespoons juice. Stir to combine. Set aside for 1 hour.
2
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 4.5cm-deep, 20cm (base measurement) ring cake tin with oil.
3
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.
4
Meanwhile, combine remaining juice and icing sugar in a small bowl. Stir until smooth. Drizzle icing over cooled cake. Serve.
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