• We love this lemon and poppy-seed cake recipe! And Buddy Valastro sums up why we love it so much perfectly: “Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.” 

    Lemon and poppy-seed cake

    Serves: 1 cake
    Cooking Time: 1 hour 20 mins

    Ingredients

    • Cake

    • 1 cup self-raising flour
    • 1,5ml (¼ tsp) baking powder
    • 250ml (1 cup) desiccated coconut
    • 190ml (¾ cup) poppy seeds
    • 3 large eggs
    • 320g (1,5 cups) castor sugar
    • 250ml (1 cup) plain yoghurt
    • 125ml (½ cup) oil
    • Icing

    • 200g white chocolate
    • 50g icing sugar
    • 30ml (2 tbsp) milk
    • 15ml (1 tbsp) butter
    • 5ml (1 tsp) vanilla extract
    • 25g poppy seeds, for garnish

    Instructions

    1

    Preheat the oven to 180ºC. Grease a cake tin with a hole in the middle.

    2

    For the cake, sift the flour and baking powder into a bowl. Add the coconut and poppy seeds.

    3

    Beat the eggs and sugar together. Add the flour mixture, yoghurt and oil and mix until well combined.

    4

    Pour the cake mixture into the tin and bake until cooked, about 1 hour.

    5

    For the icing, melt the chocolate, sugar and milk together in a double boiler. Add the butter and vanilla and stir through

    6

    Let the cake cool slightly and pour over half the icing. Cool completely and pour over the rest. Sprinkle with the poppy seeds and decorate.