Lemon and lime poppy seed cake
Have you read our webchat with Lorraine Pascale? Well have a stab at this delicious and easy lemon and lime poppy seed cake recipe from Lorraine's latest book, Fresh Fast and Easy Food.
Lemon & lime poppy seed cake recipe
"I have made lemon drizzle cake a gazillion times and love it, but I do like to add a twist to recipes. So while tidying up my spice rack, I found a jar of poppy seeds alone in the corner, which had been untouched for some time. I was inspired to throw these into my lemon drizzle mix with some lime for good measure. The resulting cake was a resounding success; the family dived in moments after it surfaced from the oven."
- 125g soft butter, plus a little extra for greasing
- 150g caster sugar
- ½ vanilla pod (or a couple of drops of vanilla extract)
- 3 medium eggs (at room temperature)
- 150g self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 1 lemon
- 1 lime
- 4 tbsp poppy seeds
- 50g icing sugar
Time baking in the oven: 30–40 minutes
Serves: 6 (two slices each)
Equipment: 450g loaf tin, large bowl and hand-held electric whisk (or freestanding electric mixer), zester, small bowl, wire rack
1. Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4, with the middle shelf at the ready. Grease and line the loaf tin with baking parchment and grease again. I don't usually line all the sides, but I use a strip that sits into the tin lengthways and leaves a little overhang at either end. This makes it much easier to pull the cake from the tin once cooked.
2. Cream the butter and sugar together in a large bowl with a hand-held electric whisk (or using a freestanding electric mixer) until light and fluffy. Then split open the vanilla pod, scrape out the seeds and add them (or the vanilla extract) with 2 of the eggs and beat like mad again.
3. The mixture may look less than perfect at this stage, but keep going and it will come good. Add the last egg and beat like mad, then add in the flour, baking powder and salt and finely grate in the lemon and lime zests. Stir the poppy seeds through, then tip the whole lot into the loaf tin. Spread the mixture flat with the back of a spoon and bake for 35 minutes.
4. Meanwhile, put the icing sugar in a small bowl. Squeeze in about 1 tablespoon of juice from either the lemon or lime. Add enough to give a runny drizzle, stirring between each addition, and then set this aside.
5. Check the cake after 30 minutes to see if it is cooked. Insert a skewer or the blade of a small knife into the centre of the cake. It should come out clean. If not, pop it back into the oven for another 5 minutes or so. Once cooked, leave it to cool for a few minutes in the tin. Pull it out using the paper, then peel it off and transfer to a wire rack until cool. Place it on a serving plate, drizzle the drizzle over the top, slice into 12 and serve!
Excerpt from Lorraine Pascale's Fast, Fresh and Easy Food (Harper Collins, £20)