A special thanks to Teresa from Cupcakes and Couscous for creating this divine lemon, cranberry and poppyseed cake with yoghurt drizzle for us!

You will love the freshness of this cake. Lightly lemon with a touch of sweetness from the cranberries and a bit of crackle from the poppyseed is nothing less than heavenly. Go on, try it at home.

Serves 10-12

INGREDIENTS:

For the cake:

• butter for greasing
• flour for dusting
• 3 large eggs
• 300ml castor sugar
• 1 tsp vanilla extract
• 50ml fresh lemon juice
• 3 tbsp grated lemon rind
• 150g butter, melted
• 1 cup warm milk
• 2 cups plain flour
• 2 tsp baking powder
• pinch of salt
• 100g dried cranberries
• 2 tbsp poppy seeds

For the icing:

• 1 cup icing sugar
• 1 tbsp fresh lemon juice
• 1 tbsp plain yoghurt
• 1 tsp finely grated lemon zest

METHOD:

1.) Preheat your oven to 180°C. Brush the inside of a 24cm bundt tin with a little melted butter and dust lightly with flour.

2.) Whisk eggs and castor sugar together for 1-2 minutes until pale and creamy. Mix in the vanilla extract, lemon juice and lemon rind.

3.) Whisk in the melted butter and warm milk.

4.) Sift the flour, baking powder and salt into a separate bowl. Chop the cranberries roughly for a minute. Stir the chopped cranberries and poppy seeds into the flour. Fold the flour mixture into the wet ingredients.

5.) Pour the cake batter into your prepared tin. Bake for 35-40 minutes, or until an in and drizzle the icing over the top. Slice and serve.

6.) To make the icing: sift the icing sugar into a bowl. Add the lemon juice, plain yoghurt and lemon zest. Whisk with a fork until smooth. Turn the cold cake out of the tin and drizzle the icing over the top. Slice and serve.