Hello, how are we all? If you’re cooking for the family this weekend I guarantee this one will be a hit. It’s another fantastic post from my friend Melanie at Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanie’s Sweet treats then you can check out the Granola Bars she posted for our One Year Anniversary, her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.
Hello again! I’ve been invited back by Richard to offer you another fabulous recipe. I’m incredibly lucky to live in a part of the world that produces the BEST raspberries you can possibly find. I promise you that once you try them you won’t want to taste another from elsewhere! Living less than 25 miles away from one of the best berry farms around, Barra Berries, I knew that once soft fruit season rolled around, I wanted to make something special for my mum’s birthday. So what better way than a Lemon, Poppy Seed and Raspberry Cake that’s light, moist and looks the business.
INGREDIENTS (SERVES 10)
FOR THE CAKE
- 225g Unsalted Butter (softened)
- 225g Caster Sugar
- Zest and Juice of 2 Lemons
- 4 Large Eggs
- 225g Self Raising Flour
- 2tbsp Poppy Seeds
- 1tsp Baking Powder
- 3tbsp (heaped) Lemon Curd (you could use orange or lime curd, or even jam)
- 300g Fresh Raspberries
FOR THE ICING
- 225g Icing Sugar (I used Sugar and Crumbs Lemon Drizzle)
- Juice of 1 1/2 Lemons
METHOD
- Preheat your oven to 180°C / 160°C Fan / Gas 4 then grease and line the base of 2 x 20cm sandwich cake tins.
- Place 225g Unsalted Butter, 225g Caster Sugar and zest of 2 Lemons and beat until pale and fluffy (you can use a stand mixer, hand whisk or a wooden spoon).
- Add the Eggs, 1 at a time, with a spoonful of Self Raising Flour. Ensure that each Egg is fully combined before adding the next.
- Now pour the juice from 2 Lemons and 2tbsp Poppy Seeds and gently stir in until mixed. Finally sieve in the remaining Self Raising Flour and 1tsp Baking Powder and fold in gently.
- Spoon the cake mixture into the cake tins and bake for 25 minutes until lightly golden and a skewer into the centre of the cake comes out clean.
- Remove from the oven and leave in the tins for 5 minutes before running a butter knife round the edge of the cake and turning the cakes out onto a cooling rack until completely cold.
- Once cold, spread 3tbsp Lemon Curd onto one of the cakes and then drop half of the Raspberries over the top and pop the other cake on top.
Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Spreading on the Lemon Curd - To make the icing, sieve 225g Icing Sugar into a bowl and pour around 1/3 of the Lemon Juice and mix well. If the icing is still too thick add a tiny bit more Lemon Juice. You don’t want it too thick that it won’t provide that fab drizzle effect down the sides of the cake, but making it too runny will mean it won’t sit on top of the cake.
Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Filling The Middle 9. Drizzle the icing over the cake and finish with the remaining Raspberries.
Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – A Slice Ready To Eat 
Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Iced and Decorated Melanie, Food Adventurer
- To make the icing, sieve 225g Icing Sugar into a bowl and pour around 1/3 of the Lemon Juice and mix well. If the icing is still too thick add a tiny bit more Lemon Juice. You don’t want it too thick that it won’t provide that fab drizzle effect down the sides of the cake, but making it too runny will mean it won’t sit on top of the cake.
