Lemon Poppy Seed Drizzle Cake
Wednesday, March 20, 2024
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This tasty cake is a delicious treat with afternoon tea.
The ingredient of Lemon Poppy Seed Drizzle Cake
- 50g poppy seeds
- 185ml warm milk
- 220g 1 cup caster sugar
- 3 eggs
- 300g 2 cups self raising flour
- 200g unsalted butter softened
- 1 lemon rind grated juiced
- 300g 2 cups icing sugar
The Instruction of lemon poppy seed drizzle cake
- preheat the oven to 180u00b0c lightly grease a 20 x 10cm base measurement loaf pan
- combine the poppy seeds and milk in a bowl and set aside for 15 minutes
- 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
- 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
fatContent: 663 225 caloriessaturatedFatContent: 27 grams fat
sugarContent: 95 grams carbohydrates
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proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a
