Lemon & Poppy Seed Cake |
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| Method: | Ingredients: |
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1. Preheat the over to 180°C, gas mark 4, 350F. 
2. In a mixing bowl cream the butter and Fruisana until light and fluffy.
3. Beat in the eggs, fold in the sieved flour and baking powder.
4. Stir in the ground almonds, lemon zest and juice and the poppy seeds.
5. Place the mixture into a greased and lined 20cm(8inch) round cake tin. Smooth the top with the back of spoon.
6. Bake in the oven for 45–60 minutes until springy to touch, well risen and golden in colour.
7. Remove from the oven. Allow to stand in tin for 10 minutes before placing on a wire rack to cool completely.
8. When cold, store in an airtight container.
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225g butter, softened 175g Fruisana Fruit Sugar 4 eggs 375g plain flour 2 tsp baking powder 50g ground almonds Grated zest and juice of 1 lemon 1 tbsp poppy seeds
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