200 g (7oz) unsalted butter, melted, plus extra to grease
250 g (9oz) self-raising flour
200 g (7oz) caster sugar
1 1/2 tbsp poppy seeds
Finely grated zest of 3 lemons
4 medium eggs
150 g (5oz) natural yogurt (not set)
For the icing
175 g (6oz) icing sugar
Juice of 1 lemon
To decorate
Lemon peel (pared or zested)
Poppy seeds
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a round 20.5cm (8in) cake tin with baking parchment.
Step 2
To make the cake, in a large bowl mix the flour, sugar, poppy seeds and lemon zest. Set aside. In a separate bowl, lightly whisk together the melted butter, eggs and yogurt until combined. Pour the egg mixture into the flour bowl and whisk to combine.
Step 3
Scrape the mixture into the tin, level and bake for 50min or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10min then take out of the tin and cool completely on a wire rack.
Step 4
To make the icing, sift the icing sugar into a bowl and add enough of the lemon juice to make it a thick and spreadable consistency. Transfer the cake to a cake stand or plate. Spread the icing over the top of the cake and encourage it to dribble down the sides. Decorate with lemon zest and a sprinkling of poppy seeds. Allow to set before serving in slices.
Per Serving:
Calories: 435
Fibre: 1 g
Total carbs: 57 g
Sugars: 20 g
Total fat: 20 g
Saturated fat: 11 g
Protein: 6 g
Our fail-safe sponge cake recipes - perfect for birthdays through to dinner parties
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
