Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tbsp poppy seeds
- 2 lemons, zest and juice
- 1 tsp vanilla extract
- 50g icing sugar, sifted
Special equipment needed:
- 20cm round cake tin
- Electric mixer or hand whisk
- Zester or grater
- Juicer or reamer
Step-by-step instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the cake tin.
2. In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
4. Fold in the remaining flour, poppy seeds, lemon zest, lemon juice, and vanilla extract until well combined.
5. Pour the mixture into the prepared tin and smooth the surface with a spatula.
6. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
8. Mix the icing sugar with enough lemon juice to make a thick but pourable glaze.
9. Drizzle the glaze over the cooled cake and leave to set before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
180°C/160°C fan/gas mark 4
Serving size:
8-10 slices
Nutritional information:
Calories: 420kcal
Fat: 23g
Saturated Fat: 13g
Carbohydrates: 49g
Sugar: 34g
Fiber: 1g
Protein: 5g
Sodium: 70mg
Substitutions for ingredients:
- Self-raising flour can be substituted with plain flour and baking powder (1 tsp per 100g of flour).
- Poppy seeds can be omitted or replaced with sesame seeds or chopped nuts.
- Lemon juice can be substituted with orange juice or lime juice.
Variations:
- Add 100g of dried cranberries or raisins to the cake batter.
- Replace the lemon zest with orange zest for a different citrus flavour.
- Use lime juice and lime zest instead of lemon for a tangy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to prevent lumps.
- Don't overmix the batter once the flour is added to avoid a tough cake.
- Use a zester or grater to get the lemon zest without the bitter white pith.
- Sift the icing sugar before mixing it with the lemon juice to avoid lumps.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-20 seconds or in the oven at 180°C for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with extra icing sugar or poppy seeds.
Garnishes:
Decorate the cake with fresh berries, edible flowers, or candied lemon slices.
Pairings:
Serve the cake with a cup of tea or coffee for a classic British treat.
Suggested side dishes:
Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try reducing the amount of lemon juice or adding more flour.
Food safety advice:
Make sure to use fresh eggs and wash your hands and equipment thoroughly before and after handling them.
Food history:
Shrewsbury cake is a traditional English cake named after the town of Shrewsbury in Shropshire. It is a simple sponge cake flavoured with lemon zest and sometimes filled with jam or buttercream.
Flavor profiles:
The Lemon and Poppy Seed Shrewsbury Cake is a light and fluffy cake with a tangy lemon flavour and a nutty crunch from the poppy seeds.
Serving suggestions:
Serve the cake as a dessert or a teatime treat with a cup of tea or coffee.
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Region: British