Lemon and Poppy Seed Tray Bake - Top & Bottom Heat at 180°C and MUM Mixer

• 175g butter, at room temperature
• 225g caster sugar
• 3 large eggs, beaten
• 225g self raising flour, sifted
• 1 tsp baking powder
• 100g sour cream
• 4 tbsp poppy seeds
• Grated rind of 2 lemons

For the syrup

• 75g icing sugar
• Juice of 2 lemons

MUM Mixer.

1. Grease and line a 20 x26cm cake tin. Place the butter in the bowl of the MUM mixer and beat until soft. Add the caster sugar and beat until light and fluffy. Lower the speed and add the eggs a little at a time, beating well between each addition.

2. On the lowest speed add the sifted flour, baking powder, sour cream, poppy seeds and lemon rind. Spoon into the cake tin, and smooth the top.

3. Place in the oven on shelf level 2 and bake for 35-40 minutes or until a skewer inserted into the cake comes out clean.

4. While the cake is cooking make the syrup. Place the sugar and lemon juice in a small pan. Stir to dissolve the sugar over a low heat. Bring to the boil for about 2 minutes. Remove from the heat.

5. Remove the cake from the oven. Use a skewer to make small holes in the top of the cake. Pour over the warm lemon syrup. Allow the cake to cool in the tin.

6. Cut into squares to serve.

Note: This cake can be baked using the Bosch Assist function in the Serie 8 ovens. It can also be baked using HotAir Eco. For correct shelf levels and more information please see your instruction manual.

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