Lemon Poppy Seed Cake

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Jul 2, 2013

Lemon poppy seed

I first tried lemon poppy seed cupcakes when a girlfriend of mine brought back a shake’n’bake box for me from a trip to the US. At first I thought that it was a weird combination, men it has actually become one of my favourite cakes.

I found the recipe here. I have, however, changed it a little. It is written here as I made it.

Serves 8



3h. Directions

Preheat the oven to 180C. Stretch a piece of baking paper between the bottom and ring of a 20 cm springform tin.

Beat butter and sugar until it becomes light and fluffy. Add poppy seeds, lemon zest and juice and stir well. Add the beaten eggs and stir well again. Sift flour and baking powder alternating with the milk. Pour the batter into the tin and smooth out the surface.

Bake the cake for 10 minutes and then turn down the temperature to 170C and continue baking the cake for 40-45 minutes, or until a wooden skewer comes out clean of batter.

Cool cake on a rack.

Icing: Mix together lemon juice and zest with icing sugar until it has the correct texture (it should be quite thick). Drizzle the icing over the cold cake and serve.

Lemon poppy seed Lemon poppy seed

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