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Sourdough Lemon and Poppy Seed Cake
Ingredients
200g soft brown sugar
115g unsalted butter
2 lemons, zest and juice
1/2 teaspoon Vanilla flavouring
2 eggs, beaten
50g sourdough starter
180g self raising flour
1 tablespoon poppy seeds
Pinch of salt
Lemon icing to finish; 4 teaspoons lemon juice 100g icing sugar
Kit
Method
- Grease and line 1 x 20cm spring form tin. Pre heat the oven to 180C.
- Cream the butter and sugar together with the lemon zest and vanilla until light and fluffy, and then gradually add the beaten eggs.
- Fold in the sourdough, followed by the flour, salt and the poppy seeds.
- Finally add the lemon juice.
- Place into the prepared tin and bake in the pre-heated oven for approximately 40 minutes, or until golden brown. Insert a skewer into the centre, if it comes away clean remove the cake. from the oven and allow to cool on a wire rack.
- When cool, remove from the tin.
- Mix together the ingredients for the lemon icing and decorate.
