Lemon Poppyseed Cake

Ingredients:

• Zest of 2 lemons
• 1 cup granulated sugar
• 3/4 cup plain yogurt
• 1/3 cup lemon juice
• 3 large eggs
• 1/4 tsp almond essence
• 1/4 tsp vanilla essence
• 1/4 cup milk
• 1/2 cup vegetable oil
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 2 tablespoons poppy seeds

Steps:

Zest 2 lemons and add it to the sugar. Rub it in so that it combines with the sugar.

Add the eggs and whisk until pale in colour, then add the yoghurt, milk, almond & vanilla essence, lemon juice and oil and mix well with a hand mixer or whisk.

Fold in the poppyseeds just until mixed.

To a bowl, add flour, baking powder and baking soda. Then add the wet ingredients to the dry ingredients and mix just until combined don’t over mix. Then fold in the poppyseeds just until mixed.

Pour the cake batter into two baking tins lined with baking paper. Bake in a preheated oven for 45-50 minutes on 180 degrees. Test with a skewer and make sure it comes out clean.

Cream Cheese Frosting

• 200g cream cheese
• 750g icing sugar
• 1 tbsp lemon juice
• 1 tbsp coconut or plain yogurt

Steps:

Cream the cream cheese, yoghurt and lemon juice together then add the icing sugar and mix until combined, add extra icing sugar if the mixture is too loose.

Assembling:

Remove the cakes from the baking tins, remove baking paper from the cakes and let it cool. Once the cakes have completely cooled, put a layer of cream cheese icing on one of of the cakes then add strawberry jam. Place the other cake on top. Then add more cream cheese icing spread until covered. Swirl some strawberry jam through it then add passion fruit.