Lemon and Poppy Seed Drizzle Cake
This classic lemon and poppy seed drizzle cake is light and delicious and perfect for afternoon tea!
- 175g plain flour
- 2tsp baking powder
- 175g caster sugar
- 25g poppy seeds
- 100ml Filippo Berio Mild & Light Olive Oil
- 4 large eggs, separated
- Zest and juice 3 lemons
For the glaze
- 75g icing sugar, sifted
- 2 tsp lemon juice
- Preheat the oven to 170˚C /325˚F/Gas Mark 3. Oil a 23cm ring mold. Sift the first four ingredients together. Add the oil, egg yolks, lemon zest and juice then use an electric whisk to beat together for 1 minute.
- Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40 minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.
- To decorate, mix the icing sugar and lemon juice together to make a coating icing, then drizzle over the cake.