Cook Time: 45 - 50 Minutes
What you need
- 275g/10oz Odlums Cream Plain Flour
- 250g Shamrock Almond Marzipan (chilled)
- Rind of 2 Lemons
- 225g/8oz Shamrock Golden Caster Sugar
- 175g/6oz Butter (room temperature)
- 4 Eggs
- 1 level teaspoon Bread Soda, sieved
- 150g Natural Yogurt
- 25g/1oz Poppy Seeds
Icing
- 225g/8oz Icing Sugar
- 4-6 teaspoons Lemon Juice
Recipe Steps
- Preheat oven to 170°C/325°F/Gas 3. Line a deep 22cm/8″ cake tin with a double layer of baking parchment paper.
- Chill marzipan in freezer for 5 mins. Remove and grate block on the large hole side of a grater. Grate 2 lemons on the smallest holes of grater. Then squeeze the juice and reserve for the icing.
- In a mixing bowl, beat the almond paste, sugar and butter until well blended. Add the eggs one at a time, beating well between each addition.
- Stir in the lemon rind and poppy seeds. Finally, add the flour and bread soda alternately with the yogurt. Beat on low speed until just combined and smooth.
- Transfer to the prepared tin, smooth top with back of spoon. Bake for 45-50 minutes or until cake is golden brown and a knife inserted near the middle of the cake comes out clean.
- Leave in tin for 10 minutes, then turn onto a wire tray to cool completely.
- Make icing by mixing ingredients together to form a thick paste, then spread evenly on top of cake.
