Gilly’s Famous Lemon Poppy Seed Cake

Ingredients

3 x X Large Eggs

1.5 x Cups Castor Sugar

Half a Cup of Sunflower Oil

1 x Cup Plain Yoghurt

1 Tsp Vanilla

1.25 x Cup Self Raising Flour

1 x Cup Desiccated Coconut

A Pinch of Salt

80mls Poppy Seeds

For the Syrup

Grated Rind of One Lemon

100ml Lemon Juice

100ml White Sugar

For the Icing

1 Tbsp Soft Butter

1 x Cup Icing Sugar

Lemon Juice to Taste Preference

To Make

Turn your oven to 180 degrees, then grease and line a 25cm by 25cm square tin. Beat the eggs and castor sugar together until pale and fluffy. Next stir in the oil, yoghurt, and vanilla. Fold in the flour, coconut, salt, and seeds. This is quite a wet mix so don’t panic! Pour into the greased and lined tins and bake for 35 minutes. Turn out onto a wire rack. Once cooled put onto the platter on which you intend to serve it.

For the syrup, boil the ingredients in a pan for 3 minutes and then brush the top of the cake with the mixture until it is all absorbed.

For the icing, cream together the butter and icing. Add the lemon juice a few drops at a time until smooth thick and lemony. Spread over the top of the cake and serve with tea!

This is one of Gilly’s famous Touchwood Tea Garden recipes which she shares with family and friends. We hope that you enjoy it as much as our family has over the years x