This is a lovely soft moist mildly lemony cake made with very little effort!
Just mix everything together and bake!
The poppy seeds look nice but are barely tasted.
Ingredients : 20cm round cake
50g poppy seeds
250g plain flour
1tsp baking powder
1 lemon yoghurt (125g)
1tsp lemon juice
zest of 1 lemon
For sauce – 100g milk chocolate (broken into small squares), 100ml cream and 25g butter
How to: Put all the cake ingredients in the processor and whiz until well combined. Pour into a 20cm grease proof paper lined tin and bake at 170°c for 50 mins or until a skewer poked into the middle comes out clean. Leave the cake to cool on a wire rack and prepare the chocolate topping by heating the cream until near boiling, then pour the cream over the chocolate and butter. Leave for 30 seconds then mix the cream, butter and chocolate together using a fork until the chocolate and butter have completely melted. Drizzle the chocolate topping over the cake – there will be too much topping but it is nice to serve this in a bowl beside the cake.