Lemon Drizzle Cake with Candied Peels

Another Birthday, another cake. Was really proud of this one. The person's favourite cake is lemon drizzle and I don't like to disappoint. Super moist and candied peel made a lovely addition which made it unique. Dedicated to Dan, whose Birthday I baked it for.

Makes 1 Cake

You will need 20cm Square Cake Tin

Cake Batter
225g Butter cybed at room temperature
225g Caster Sugar
2 Zests of Lemon
250g Self Raising Flour
2 tbsp Lemon Curd
25g Poppy Seeds
1 tsp Baking Powder
3 Large Eggs

Drizzle
100g Granulated Sugar
3 tbsp Lemon Juice (Use the juice of the lemons)

Candied Peels
40g Caster Sugar
100ml Water,
Sliced Rinds of Lemons

1. Grease a 20cm cake tin with parchment paper. Preheat the oven to 180c/160c fan assisted.

2. In a bowl cream the butter and sugar together. Then add the eggs and mix. Add the lemon zest, lemon curd, poppy seeds, baking powder & self raising flour and give a good mix.

3. Tip the mixture in the greased cake tin and put in the centre of the oven for 30-40 minutes.

4. To make the candied peels, in a pan add the ingredients and allow to boil. Once the sugar has dissolved allow to simmer for 15 minutes. Get some greaseproof paper and place the candied peels on the paper. Allow to cool. They should begin to harden.

5. To make the drizzle, mix the ingredients. Once the cake has baked, allow to cool and remove from tin. Top with drizzle and place the candied peels on top. Enjoy!

Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve