Lemon and Poppy Seed cake
Rate this recipe

Must Login

Serves   Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Ingredients
1 x Betty Crocker Sunny Lemon Cake Mix
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
Method

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!