Lemon & poppy seed drizzle cake

Lemon & poppy seed drizzle cake


This tasty cake is a delicious treat with afternoon tea.

The ingredient of Lemon & poppy seed drizzle cake

  1. 50g poppy seeds
  2. 185ml warm milk
  3. 220g (1 cup) caster sugar
  4. 3 eggs
  5. 300g (2 cups) self-raising flour
  6. 200g unsalted butter, softened
  7. 1 lemon, rind grated, juiced
  8. 300g (2 cups) icing sugar

The instruction how to make Lemon & poppy seed drizzle cake

  1. Preheat the oven to 180u00b0C. Lightly grease a 20 x 10cm (base measurement) loaf pan.
  2. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
  3. Place the caster sugar, eggs, flour, 185g of the butter, lemon rind and poppy seed and milk mixture in an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick, then pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
  4. Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake. Garnish with the candied zest (see note).

Nutritions of Lemon & poppy seed drizzle cake

calories: 663.225 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 95 grams carbohydrates
calories: 68 grams sugar
calories: 9 grams protein
calories: 302.8 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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