The combination of zesty lemon and crunchy poppy seeds creates a delightful texture and flavour profile. This cake is not only a treat for your taste buds but also a feast for the eyes. Its sunny appearance makes it an ideal centrepiece for gatherings, parties, or just a cosy afternoon tea.
Ingredients:
Dry Ingredients:
- 2 cups self-rising flour
- 1 tbsp cornstarch
- https://www.dischem.co.za/lifestyle-food-baking-powder-100g-881
- 1/2 tsp Lifestyle Food Bicarbonate of Soda
- 1/4 tsp salt
- 1/4 cup Lifestyle Food Poppy Seeds
Wet Ingredients:
- Finely grated zest of 2 large lemons
- 3 tbsp lemon juice
- 1/3 cup melted Lifestyle Food Coconut Oil
- 3/4 cup coconut cream or vegan coconut yoghurt
- 1/2 cup Lifestyle Food Oat Milk
- 1 cup caster or granulated sugar
Icing:
- 1 1/2 cups icing sugar
- 2 tbsp lemon juice
How to Make It
- Set your oven to 180 degrees Celsius.
- Grease a round cake tin (5 cm deep) and line it with baking parchment to ensure easy removal.
- In a large bowl, sift together the self-rising flour, cornstarch, baking powder, bicarbonate of soda, and salt.
- In a separate jug, whisk together the lemon zest, lemon juice, melted coconut oil, coconut cream (or vegan yoghurt), and plant-based milk until well combined.
- Add the wet ingredients to the dry ingredients along with the sugar. Whisk until no dry lumps remain, then gently fold in the poppy seeds.
- Pour the batter into the prepared tin and level the top. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for a few minutes before carefully transferring it to a wire rack to cool completely.
- For the icing, sift the icing sugar into a bowl and stir in the lemon juice until you achieve a thick but pourable consistency. Adjust with more lemon juice or icing sugar if needed.
- Once the cake has cooled, pour the icing over the top and let it set before serving.
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Serves: 12