5+ Lemon And Poppy Drizzle Cake For You

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Lemon and Poppy Drizzle Cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Lemon and Poppy Drizzle Cake is one of the most well liked of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is enjoyed by millions every day. Lemon and Poppy Drizzle Cake is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Lemon and Poppy Drizzle Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon and Poppy Drizzle Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lemon and Poppy Drizzle Cake is 12 slices. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lemon and Poppy Drizzle Cake estimated approx 40-50m @ 180°C.

To begin with this recipe, we have to first prepare a few ingredients. You can have Lemon and Poppy Drizzle Cake using 14 ingredients and 7 steps. Here is how you cook it.

Cooking with my friend Kornie, we chose to make a favourite of mine and of her husband.

Ingredients and spices that need to be Prepare to make Lemon and Poppy Drizzle Cake:

1. Cake
2. 225 g caster sugar
3. 125 g margarine
4. 100 ml vegetable oil
5. Finely grated zest of 3 lemons
6. 4 medium eggs
7. 50 ml hot water
8. 250 g plain flour
9. 2 tsp baking powder
10. 75 g fine oatmeal
11. 30 poppy seeds
12. Syrup
13. 150 g caster sugar
14. 100 ml lemon juice

Instructions to make to make Lemon and Poppy Drizzle Cake

1. Line a 20cm square cake tin with baking paper. Beat the sugar with the oil Marge and lemon zest until fluffy. Add the eggs a little at a time and beat well until fully mixed.
2. Whisk the hot water into the batter until smooth.
3. Mix the flour baking powder oatmeal and poppy seeds thoroughly and beat this into the cake mixture.
4. Pour into the cake tin and bake at 180 degrees (160 w/ fan) for 40 to 50 minutes.
5. Once removed from the oven while the cake is still warm make small holes across the top of the cake using a skewer.
6. Make the syrup by heating the lemon juice with the sugar and then once dissolved pour over the top of the cake slowly so it soaks through the holes.
7. Dust with sugar to finish.

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