Raspberry, Lemon & Poppy Seed Drizzle Cake

Lemon drizzle & poppy seed bundt cake with fresh raspberries!

https://www.cutoutandkeep.net/projects/raspberry-lemon-and-poppy-seed-drizzle-cake • Posted by Cat Morley

You will need

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

Project Budget

Time

Difficulty

Description

Instructions

1. 

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

2. 

   Cream together the butter and sugar.

3. 

   Beat in the eggs, one at a time.

4. 

   Add the flour.

5. 

   Add the soy milk mixture and whisk until smooth.

6. 

   Gently stir in half of the raspberries.

7. 

   Scoop the batter into a greased baking tin.

8. 

   Bake at 180'C for 45 minutes.

9. 

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

10. 

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

11. 

    Drizzle the icing over the cake.

12. 

    Top with the remaining raspberries and serve.