I made this the other week and took it to share for lunch at Simon’s Nanas with his cousins. It’s pretty yum, but I think I liked my Lemon Poppyseed Muffins better because I don’t really like decorating cakes; I’m not the greatest. The poppyseeds give this cake an interesting texture and the cake itself is not too sweet. It’s an easy recipe for remembering the quantities too.
175g caster sugar
175g unsalted butter, softened
Finely grated zest of 2 large lemons
1 ⅓ cups self raising flour, sifted
⅓ cup poppyseeds
⅓ thick Greek-style yoghurt
Cream cheese icing:
250g cream cheese, softened
4 tablespoons caster sugar
4 teaspoons lemon juice
1 tablespoon thick Greek-style yoghurt
Preheat the oven to 150°C. Grease and line a 1L loaf pan or round spring-form tin with baking paper.
Beat the butter and sugar with electric beaters until thick and pale. Beat in zest and eggs, one at a time, beating well after each addition. Add a spoon of flour with the second and last egg to stop it curdling. Sift over the remaining flour and fold in with the poppyseeds and yoghurt.
Spread into the prepared tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minute sin the tin, then turn out and cool on a wire rack.
To make the icing, beat all the ingredients in a bowl with a wooden spoon until light and fluffy. Spread icing thickly over the cake.