Lemon and Poppy Seed Cake

 

Lemon Poppy Seed Loaf Cake

How lemony do you like lemon cake? I really like to taste that zing and the lemon syrup certainly does that. This is my favourite cake of all time. it can be made in a 2lb loaf tin or a round cake tin if you prefer. Perfect for a summer get together.
Prep Time 20 mins
Cook Time 45 mins
Servings 8

Equipment

  • Electric mixer, 2 lb loaf tin, baking parchment, spatula, oven, wooden skewer

Ingredients
  

LOAF MIXTURE

  • 250 g plain flour
  • 1 tsp 1 tsp baking powder
  • 3 tsp 3 tsp poppy seeds
  • 225 g 225g butter
  • 200 g 200 g caster sugar
  • 1 finely grated lemon zest
  • 150 g eggs 3 medium eggs
  • 2 tbsp emon juice

LEMON SYRUP

  • 70g lemon juice
  • 60g caster sugar

Instructions
 

LEMON POPPY SEED LOAF CAKE

  • Preheat oven to 160 degrees.  
  • Line a 2lb loaf tin with parchment paper 
  • Using an electric mixer or wooden spoon cream the butter and sugar together until light and fluffy
  • Lightly beat the eggs
  • Gradually add the beaten egg and mix really well after each addition.
  • Gradually add the flour and baking  powder and mix on slow speed. 
  • Add the lemon rind and lemon juice and mix to combine.
  • Pour the cake mixture into your prepared tin.
  • Bake at 160 degrees celsius for 45 mins-1 hr.

Lemon Syrup

  • In a pot dissolve the lemon juice and caster sugar over a medium heat. Leave aside to cool.
  • Using a skewer pierce holes all over the cake. (2/3 depth of cake) Brush the lemon syrup all over the cake until its all gone. The syrup will seep into the cake. Leave to cool in the tin.

Notes

 

 

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