Lemon Poppy Seed Cake

PennyAuthorPenny
00DifficultyIntermediate

Ring the changes and swap lemon for orange in this recipe

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Yields810 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 125g of butter
 1tspn vanilla extract
 220g of caster sugar
 3 eggs
 225g of plain flour
 0.5 tspn baking powder
 0.25 tspn bicarbonate of soda
 ½ cup of milk
 1tblspn finely grated lemon rind.
 0.25 cup Poppy Seeds
 Juice of half a lemon

1

Line a large loaf tin with baking paper

2

Heat oven to 150 c.

3

Place the softened butter a bowl and mix until it is pale and creamy.

4

When the butter is pale and creamy, add the eggs and mix well

5

Add the remaining ingredients and mix with an electric whisk until completely mixed

6

Pour the mixture into the cake tin and place in the oven to bake for about 45 minutes

7

Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before putting on to a wire rack to cool completely.

Ingredients

 125g of butter
 1tspn vanilla extract
 220g of caster sugar
 3 eggs
 225g of plain flour
 0.5 tspn baking powder
 0.25 tspn bicarbonate of soda
 ½ cup of milk
 1tblspn finely grated lemon rind.
 0.25 cup Poppy Seeds
 Juice of half a lemon

Directions

1

Line a large loaf tin with baking paper

2

Heat oven to 150 c.

3

Place the softened butter a bowl and mix until it is pale and creamy.

4

When the butter is pale and creamy, add the eggs and mix well

5

Add the remaining ingredients and mix with an electric whisk until completely mixed

6

Pour the mixture into the cake tin and place in the oven to bake for about 45 minutes

7

Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before putting on to a wire rack to cool completely.

Lemon Poppy Seed Cake

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