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Gilly’s Famous Lemon Poppy Seed Cake
Ingredients
3 x X Large Eggs
1.5 x Cups Castor Sugar
Half a Cup of Sunflower Oil
1 x Cup Plain Yoghurt
1 Tsp Vanilla
1.25 x Cup Self Raising Flour
1 x Cup Desiccated Coconut
A Pinch of Salt
80mls Poppy Seeds
For the Syrup
Grated Rind of One Lemon
100ml Lemon Juice
100ml White Sugar
For the Icing
1 Tbsp Soft Butter
1 x Cup Icing Sugar
Lemon Juice to Taste Preference
To Make
Turn your oven to 180 degrees, then grease and line a 25cm by 25cm square tin. Beat the eggs and castor sugar together until pale and fluffy. Next stir in the oil, yoghurt, and vanilla. Fold in the flour, coconut, salt, and seeds. This is quite a wet mix so don’t panic! Pour into the greased and lined tins and bake for 35 minutes. Turn out onto a wire rack. Once cooled put onto the platter on which you intend to serve it.
For the syrup, boil the ingredients in a pan for 3 minutes and then brush the top of the cake with the mixture until it is all absorbed.
For the icing, cream together the butter and icing. Add the lemon juice a few drops at a time until smooth thick and lemony. Spread over the top of the cake and serve with tea!
This is one of Gilly’s famous Touchwood Tea Garden recipes which she shares with family and friends. We hope that you enjoy it as much as our family has over the years xArchive
September 2020
April 2020 -
- - Walters Chocolate and Cranberry Florentines
- - Gilly’s Famous Lemon Poppy Seed Cake
- - Gilly’s Moist Choc-A-Block Cake