Lemon, Almond & Poppy Seed Cake

Lemon Almond & Poppy Seed Cake
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

  1. Preheat oven to 170°C/325°F/Gas 3. Line a deep 22cm/8″ cake tin with a double layer of baking parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Leave in tin for 10 minutes, then turn onto a wire tray to cool completely.
  7. Make icing by mixing ingredients together to form a thick paste, then spread evenly on top of cake.