Cranberry & Poppy Seed Cake

• 100 grams Unsalted butter (or margarine)
• 100 grams Sour cream
• 80 grams Granulated sugar
• 130 grams Cake flour
• 1 Egg
• 1/2 lemon Grated lemon peel
• 2 tbsp Poppy seeds
• 1/2 tsp Baking powder
• 180 grams Cranberries (fresh or frozen)
• 2 tsp Cake flour
• 18 grams Granulated sugar
• 2 tsp Lemon juice for icing
• 40 grams Powdered sugar for icing

1. 1) Grease the cake pan with butter and line with parchment paper.
2. 2) Sift the powdered ingredients.
3. 3) Bring the egg and cranberry to room temperature.
4. Microwave the butter and sour cream for 30-40 seconds.
5. Use a whisk to mix.
6. Preheat the oven.
7. Add the granulated sugar and mix together.
8. Add the beaten egg in 5 batches and stir it in.
9. Add 1/3 of the powdered ingredients and mix.
10. Divide the remaining powdered ingredients into 2 batches and add to the batter.
11. Mix in roughly with a rubber spatula.
12. Add the grated lemon peel and mix it in.
13. Mix in the poppy seeds and then pour into the cake pan.
14. Combine the filling ingredients.
15. Lightly pour the filling into the center of the batter.
16. Bake for 50 minutes at 180C (after 40 minutes, cover with aluminum foil).
17. Once cooled, combine the icing ingredients.
18. Use a piping bag with a fine tip or a spoon to drizzle the icing over the cake.

butter, sour cream, sugar, flour, egg, lemon, seeds, baking powder, cranberries, flour, sugar, lemon juice, sugar

Taken from cookpad.com/us/recipes/153087-cranberry-poppy-seed-cake (may not work)