Easter Lemon & Almond Cake

Ingredients:

275g/10oz Odlums Cream Plain Flour
250g Packet Ready Made Marzipan
2 Lemons
225g/8oz Caster Sugar
175g/6oz Butter (room temperature)
4 Eggs
1 Level Teaspoon Bread Soda (sieved)
150g Carton Natural Yogurt
25g/1oz Poppy Seeds

Icing
225g/8oz Icing Sugar
4 to 6 Teaspoons lemon Juice
Few drops Almond essence
1 or 2 Drops of yellow food colouring (optional)
Decoration Mini Eggs

Method:

1. Preheat oven to 170°C/325°F/Gas 3. Line a deep 22cms/8″ cake tin with a double layer of greaseproof paper.
2. Grate the almond paste on the large hole side of a grater. Grate the lemons on the smallest holes of grater.
3. Then squeeze the juice and reserve for the icing.
4. In a mixing bowl, beat the almond paste, sugar and butter until well blended.
5. Add the eggs one at a time, beating well between each addition.
6. Stir in the lemon rind and poppy seeds. Finally, add the flour and bread soda alternately with the yogurt.
7. Beat on low speed until just combined and smooth.
8. Transfer to the prepared tin, smooth top with back of spoon.
9. Bake for 45 to 50 minutes or until cake is golden brown and a knife inserted near the middle of the cake comes out clean.
10. Leave in tin for 10 minutes, then, turn onto a wire tray to cool completely.
11. Make icing by mixing all ingredients together to form a thick paste, then spread evenly on top of cake.
12. Arrange the eggs around the edge of icing.
13. To finish: a ribbon may be placed around the cake.

Source: Odlums