Raspberry, Lemon & Poppy Seed Drizzle Cake

Lemon drizzle & poppy seed bundt cake with fresh raspberries!

Posted by Cat Morley

About

Share

You Will Need (9 things)

  • 150 ml Soy Milk
  • 2 Lemons
  • 80 g Poppy Seeds
  • 200 g Butter
  • 100 g Sugar
  • 3 Eggs
  • 300 g Self-Raising Flour
  • 200 g Fresh Raspberries
  • 200 g Icing Sugar

Steps (12 steps, 60 minutes)

  1. 1

    Whisk together the soy milk, lemon juice and zest from one of the lemons, poppy seeds and leave for 10 minutes.

  2. 2

    Cream together the butter and sugar.

  3. 3

    Beat in the eggs, one at a time.

  4. 4

    Add the flour.

  5. 5

    Add the soy milk mixture and whisk until smooth.

  6. 6

    Gently stir in half of the raspberries.

  7. 7

    Scoop the batter into a greased baking tin.

  8. 8

    Bake at 180'C for 45 minutes.

  9. 9

    Grate the zest from the second lemon into the icing sugar.

  10. 10

    Squeeze in the juice from the lemon, a little at a time, until the icing is nice and runny.

  11. 11

    Drizzle the icing over the cake.

  12. 12

    Top with the remaining raspberries and serve.