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
- 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
- 200g white chocolate
- 50g icing sugar
- 30ml (2 tbsp) milk
- 15ml (1 tbsp) butter
- 5ml (1 tsp) vanilla extract
- 25g poppy seeds, for garnish
Preheat the oven to 180ºC. Grease a cake tin with a hole in the middle.
For the cake, sift the flour and baking powder into a bowl. Add the coconut and poppy seeds.
Beat the eggs and sugar together. Add the flour mixture, yoghurt and oil and mix until well combined.
Pour the cake mixture into the tin and bake until cooked, about 1 hour.
For the icing, melt the chocolate, sugar and milk together in a double boiler. Add the butter and vanilla and stir through
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.