Feeling inspired after Cake Week on The Great British Bake Off? Try my luscious lemon cake with delicious streusel and tangy buttermilk glaze!
You can be a ‘star caker’ too!

Ingredients:
300g caster sugar
170g unsalted butter, melted
3 medium eggs
Zest from 2 lemons
45ml fresh lemon juice
1½ teaspoons vanilla bean paste
140g plain flour
140g strong white bread flour
1½ tablespoons poppy seeds
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon bicarbonate of soda
240ml buttermilk

Lemon Poppy Seed Streusel
60g plain flour
65g caster sugar
Zest from two lemons
1 teaspoon poppy seeds
Pinch of salt
40g cold unsalted butter, cubed

Recipe:

In a medium bowl, stir together flour, sugar, lemon zest, poppy seeds, and salt. Rub in cold butter until mixture is crumbly.

Buttermilk Glaze
180g icing sugar
45ml buttermilk
Zest from 1 lemon, finely chopped
Whisk together all ingredients until smooth.

Preheat oven to 160 degrees fan/170C. Butter and base line a 23cm springform baking tin.

In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla bean paste, whisking to combine.

In a medium bowl, whisk together the flours, poppy seeds, baking powder, salt, and bicarbonate of soda. Add flour mixture to sugar mixture, whisking to combine. Whisk in buttermilk just until combined. Pour into prepared pan, smoothing top. Sprinkle with streusel.

Bake until a wooden pick inserted in center comes out with a few moist crumbs, 50 minutes to 1 hour. Let cool in pan for 15 minutes. Allow to cool before removing from pan and glazing.

Let’s Bake Together!

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