- Preheat oven to 160°C (140°C fan-forced).
- Place the oil, eggs, rind, juice, yoghurt, poppy seeds, and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth, do not over mix.
- Pour into a lightly greased bundt tin and cook for 1 hour or until cooked when tested with a skewer. Set aside for 10-15 minutes to cool in the tin, then remove and place on a wire rack to cool completely.
- To make the icing, place the sugar and lemon juice in a small bowl and mix to combine. Spoon the icing over the cake and sprinkle with poppy seeds.
- Enjoy your lemon olive oil poppy seed cake with a cup of tea.
Lemon Olive Oil Poppy Seed Cake
Recipe by Iron Chef Shellie
A deliciously zingy, refreshing afternoon tea treat! Serves 10 - 12 slices.
Ingredients
- 180ml Extra Virgin Olive Oil
- 2 eggs
- 1 lemon, zest finely grated and juiced
- 280g Greek Yoghurt
- 1 tbs poppy seeds
- 330g caster sugar
- 300g self-raising flour
- Icing:
- 160g icing sugar, sifted
- 1 tbs lemon juice
- poppy seeds to decorate
