• 225g butter, softened, plus extra for greasing
  • 4 large eggs, beaten
  • 397g can Carnation condensed milk
  • 55g ground almonds
  • 5 lemons
  • 225g self raising flour
  • 1 teaspoon baking powder
  • 1 tablespoon poppy seeds
  • 200g icing sugar, sifted


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm spring form cake tin and line with baking paper.

  2. 2

    Place the butter, eggs, condensed milk, almonds, flour, baking powder and seeds in a large bowl. Add the finely grated zest and juice of 1 lemon and beat together using an electric hand-held whisk until just smooth and pale.

  3. 3

    Pour into the prepared tin and bake for 55-65 minutes, or until golden and a skewer comes out clean when inserted into the middle of the cake.

  4. 4

    Make a lemon syrup by warming together the juice of 3 lemons with 100g of the icing sugar in a small pan over a gentle heat.

  5. 5

    When the cake comes out of the oven, 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.

  6. 6

    To make the icing, gradually add the juice of the remaining lemon (about 2 tablespoons - you may not need all of it) to the remaining 100g of icing sugar, stirring until you have a thick pouring consistency.

  7. 7

    When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.

  8. 8

    Cook's tip: If the cake starts to brown while cooking, cover the top with a layer of baking parchment for the remaining cooking time.

Nutritional Details

Each serving provides
  • Energy 1830kj 437kcal 22%
  • Fat 23.8g 34%
  • Saturates 12.5g 63%
  • Sugars 36.5g 41%
  • Salt 0.6g 10%

% of the Reference Intakes

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