Lemon and Poppyseed Drizzle Cake

SERVES: 12

PREPARATION TIME: 15 minutes

COOKING TIME: 45-50 minutes

Ingredients

175g/6oz plain flour
2 tsp baking powder
175g/6oz caster sugar
25g/1oz poppyseeds
100ml/4floz Filippo Berio Mild & Light Olive Oil
4 large eggs, separated
Zest and juice 3 lemons

For the glaze :

75g/3oz icing sugar, sifted
2 tsp lemon juice

Method

Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Oil a 23cm/9in ring mould. Sift the first four ingredients together. Add the oil egg yolks lemon zest and juice and use an electric whisk to beat together for 1 minute.
Whisk the egg whites until they form soft peaks; fold into the cake mixture. Pour into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.
To decorate mix the icing sugar and lemon juice together to make a coating icing then drizzle over the cake.

COOK WITH:
Mild & Light in colour

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.