Lemon poppyseed cake

Over the weekend, it was my adorable nephew's christening. It was so lovely to see my family and what better excuse to bake some tasty treats – one being my lemon and poppyseed cake!

This cake is really similar to my lemon drizzle cake but less sticky and moist, instead the yoghurt in this one makes it really light and lovely.

All you need:
175g butter, softened
175g golden caster sugar
200g self-raising flour
4 lemons, zested 
3 eggs
2 tbsp poppy seeds
125g pot natural fat-free plain yoghurt

For the icing:
200g icing sugar
2 lemons, juiced

1). Pre-heat oven to 180C

2). Grease and line the base of your cake tin

3). Beat your butter and sugar until fluffy

4). Next, add the rest of the ingredients and beat until combined. Spoon the mixture into the cake tin

5). Bake for 40-45 mins

6). Cool in the tin for 10 mins (this will help it stay in one piece), then turn out, peel off the parchment and leave to cool on a wire rack

7). Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set

Hope you enjoy! I'd love to see your bakes, so please tweet or Instagram me your snaps, I'd love to see how they turn out :)

If you're after something slightly more snazzy, why not try my lemon curd and blueberry cream cakes – they're a great showstopper.

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