2 medium free range eggs
80 ml water (5½ tbsp)
40 ml vegetable oil (3 tbsp)
15 g poppy seeds
1 x Vanilla Buttercream Style Icing
10 ml (2 tsp) water
1 lemon, zested
Light, moist and perfectly fluffy, this delightful Lemon and Poppy Seed cake will transport you to cake heaven with just a single bite!
1 Preheat your oven to 160°C/140˚C fan/gas mark 3 and grease one loaf tin.
2 Combine the cake mix, eggs, water, oil and poppy seeds gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
3 Pour the mixture evenly into the greased loaf tin.
4 Bake in the centre of the oven for 35-40 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool on a cooling rack.
5 Mix the icing and water together until blended. Drizzle over the cake with flair and finish with a sprinkle of lemon zest. Then say hello to happiness – your sunny lemon cake is ready to eat… Simply divine!