• 12servings
  • 80minutes
  • 437calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, E
MineralsCopper, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake:

  2. 225g (8 oz) butter, softened

  3. 4 large eggs, beaten

  4. 397g can Carnation Condensed Milk

  5. 55g (2 oz) ground almonds

  6. finely grated zest and juice of a lemon

  7. 225g (8 oz) self raising flour

  8. 1 teaspoon baking powder

  9. 1 tablespoon poppy seeds

  10. Syrup:

  11. juice of 3 large lemons

  12. 100g (3 1/2 oz) icing sugar

  13. Icing:

  14. 2 tablespoons lemon juice

  15. 100g (3 1/2 oz) icing sugar, sifted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Grease and line the base of a 20cm (8") springform cake tin.

  2. Place all the cake ingredients in a large bowl and beat together using an electric hand whisk until just smooth and pale. Pour into the prepared tin and bake for 55–65 minutes or until a skewer comes out clean when inserted into the middle of the cake.

  3. Make the syrup by warming together the lemon juice and icing sugar. Whilst the cake is still warm, make holes all over it with a skewer, then gradually spoon over the syrup, allowing it to sink into the cake. Leave to cool in the tin.

  4. Make the icing: add the lemon juice gradually to the icing sugar until you have a thick pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.


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