Serves: 8

Ingredients

1 tablespoon Flora Light Spread

Caster Sugar 175g

Self Raising Flour 175g

1 teaspoon Baking powder

2 Eggs

2 Lemons for Zest, juice

Splash of Milk

Caster Sugar 15g

1 tablespoon Poppy seeds

Allergens and properties

Contains gluten

Contains egg

Contains milk

Method

1. Pre heat the oven to 180 C, 350 F, Gas Mark 4. Line the base of a 22cm baking tin with greaseproof paper and grease the sides.

2. Put the soften butter in to a large bowl, add the caster sugar and beat together until light and fluffy.

3. Add one egg at a time, beating well. 

4. Sieve the flour and baking powder together. Then pour in the milk, lemon zest and poppy seeds then mix together to create a smooth cake dough.

5. Pour the dough into the cake tin. Place in the centre of the pre heated oven. Bake for around 25-30 minutes- until set in the centre, check if cooked by placing a skewer in the centre of the cake and it should come out clean. Allow to sit in the tin for 5 minutes, then turn out and cool on a wire rack. 

6. Meanwhile make the icing. Add the sugar and the lemon juice into a small bowl and mix together. Insert the skewer into the top of the cake, several times to make several small holes. Then spoon out the icing mixture over the top of the cake.

7. Allow the icing to set for a few minutes then serve.  

Nutrient breakdown per 100g