Raspberry, Lemon & Poppy Seed Drizzle Cake

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• 

  Step 1

  Whisk together the soy milk, lemon juice and zest from one of the lemons, poppy seeds and leave for 10 minutes.

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  Step 2

  Cream together the butter and sugar.

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  Step 3

  Beat in the eggs, one at a time.

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  Step 4

  Add the flour.

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  Step 5

  Add the soy milk mixture and whisk until smooth.

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  Step 6

  Gently stir in half of the raspberries.

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  Step 7

  Scoop the batter into a greased baking tin.

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  Step 8

  Bake at 180'C for 45 minutes.

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  Step 9

  Grate the zest from the second lemon into the icing sugar.

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  Step 10

  Squeeze in the juice from the lemon, a little at a time, until the icing is nice and runny.

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  Step 11

  Drizzle the icing over the cake.

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  Step 12

  Top with the remaining raspberries and serve.

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