Photo: David Holifield
Lemon and Poppyseed Cake
14 ingredients
Serves 10
openrecipes
A simple recipe, a lovely cake for the whole family to enjoy.
Estimated Nutrition (whole recipe, rough)
703
Calories
20g
Protein
19g
Fat
112g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Poppy Seed | not in our table | 0 |
| Syrup | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FOR THE SPONGE
- 115g unsalted butter (softened)
- 115g caster sugar
- 4 large free-range eggs
- 180g ground almonds
- 30g poppy seeds
- zest and juice of 2 lemons
- 125g self raising flour (sifted)
- FOR THE LEMON SYRUP
- 100g caster sugar
- 90g lemon juice
- FOR THE LEMON ICING
- 225g icing sugar
- zest and juice of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes