On Sunday we all really wanted cake. So after racing to get the recipe books we took a vote and settled on this cake by Dan Lepard from his book Short and Sweet. It is really quick and simple to make and is not too sweet. It was also super, delicious with a cup of tea...mmmmmm x
We did change a few things though - we didn't put as much sugar in as the recipe says, we kept the rolled oats whole and we didn't put as much sugar in the lemon syrup.
Sticky Lemon and Poppy Seed Cake
For the cake
175g caster sugar
125g unsalted butter, softened
100ml sunflower oil
Zest 3 lemons
50ml hot water
250g plain flour
2 tsp baking powder
75g rolled oats
4 tbsp (about 30g) poppy seeds
For the lemon syrup
About 100ml lemon juice
75g caster sugar (we used soft brown sugar)
Line a 20cm square or round cake tin with baking parchment and preheat the oven to 180C/350F/gas mark 4.
Beat 175g sugar with the butter, oil and lemon zest until pale and fluffy, beat in the eggs one at a time.
Sift the flour and baking powder (we didn't!)
Whisk 50ml hot water into the egg mixture until smooth, toss the oats through the flour, add the poppy seeds, then beat through the egg mixture.
Pour into the tin and bake for 40-50 minutes, or until a skewer comes out clean. Heat the remaining 75g sugar with the lemon juice until dissolved, poke a skewer deep into the cake dozens of times, then spoon all the syrup over the top.
Sprinkle with sugar if you want to.
Hope you like it too x