It’s Mothering Sunday on the 15th, and although you should be spending every moment showing your mum you love her, it’s nice to have that one special day to pamper her a bit. We don’t like to do too much, just a nice home cooked roast with a bottle of bubbly and a few movies. And cake, obviously. My mum’s favourite is lemon drizzle loaf, but I’ve made her a few of those over the past year so I thought I’d make it a little more luxurious. I made it into a cake, jam packed it full of poppyseeds, soaked it in lemon juice, topped it with a layer of lemon curd and then sprinkled on lemon zest and white chocolate and vanilla shavings.
This cake reminds me of a stack of French toast, fresh out of the oven, and smothered with drippy lemon curd. So surely this is another excuse to eat cake for breakfast, right?
RECIPE ADAPTED FROM GIVERECIPE
FOR THE CAKE
- 2 eggs
- 1 cup sugar
- 1 cup greek yogurt
- 1/3 cup oil
- 3 lemons, juiced and zested (hold 1 tablespoon for topping)
- roughly a thumb-sized piece of white chocolate with vanilla, grated
- 2 cups flour
- 1 teaspoon baking powder
- 5 teaspoons poppy seeds
FOR THE DRIZZLE
- juice of 1 lemon
- 1/3 cup caster sugar
FOR THE TOPPING
- lemon curd
- 1 tablespoon lemon zest
- 1 tablespoon white chocolate vanilla shavings
1) Preheat the oven to 180C and line a cake tin with parchment paper.
2) Cream together the eggs and sugar for about 4 minutes until pale and frothy.
3) Add the yogurt, oil, lemon juice, zest and chocolate shavings and mix until thoroughly combined.
4) In another bowl, sift together the flour and the baking powder and then gently add this to the liquid mixture. Don’t overmix!
5) Fold in the poppyseeds and the bake in the oven for 50 minutes or until a skewer comes out clean. Cover with foil if it looks like it’s browning to quickly.
6) To make the drizzle, combine the lemon juice and sugar. When the cake has come out of the oven, poke a few holes in the top and pour over. Leave to cool in the tin for a good while until the top has set. Leave to cool completely on a wire rack.
7) When completely cool, spread over a layer of lemon curd and top with the lemon zest and grated chocolate.