Poppy Seed Cake with Vanilla Buttercream Icing

Ingredients

150g (5oz) butter, softened 100g (31/2oz) caster sugar 3 eggs, beaten 100g (31/2oz) plain flour 1 tsp baking powder 75g (3oz) poppy seeds For the vanilla buttercream icing 75g (3oz) butter, softened 125g (4 oz) icing sugar, sifted tsp vanilla extract

Description

Preheat The Oven To 170ºC (325°F), Gas Mark 3. Butter The Sides Of A 20cm (8in) Diameter Spring-form/loose-bottomed Tin Cake Tin And Line The Base With Greaseproof Paper. Cream The Butter In A Large Bowl Or In An Electric Food Mixer Until Soft. Add The

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