Saturday, September 21, 2013

Poppy Seed Lemon Cake

Poppy Seed Lemon Cake


Butter                          185 gm chopped
Grated Lemon Rind     2 teaspoons
Castor Sugar               220 gm (1 cup)
Eggs                            3
Self-Raising Flour        300 gm (2 cups)
Milk                            180 ml (3/4 cup)
Poppy seeds                55 gm (1/3 cup)


Grease 15 cm x 25 cm loaf pan, cover base with baking paper.

Combine butter, rind, sugar, eggs, flour and milk in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. (Mixture might appear to be curdled at this stage, but will reconstitute later. Stir in seeds. Pour mixture into prepared pan. Bake in moderate oven about 1 hour. Stand 5 minutes before turning onto wire rack to cool.

Top cold cake with 1/2 quantity Lemon Vienna Cream Frosting (click here for recipe), if desired.

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