Monday, 16 February 2009

Lemon & Poppy Seed Drizzle Cake


Neither of us are big cake eaters, or sweet stuff of any kind really. But we do not enjoy the odd bit of home-baked cake. Shop bought cake tastes....well that's the point really, often it doesn't taste of anything!

Lemon cake is perfect for me as it combines sweet and sharp. It's almost like not actually eating cake!

Anyway, this is an easy cake to make, it looks beautifully rustic, and is delicious in the afternoon with a nice cup of tea.


Ingredients:

2 large eggs
125 ml vegetable/sunflower/extra virgin oil
175 g caster sugar
zest of 3 lemons
3 tablespoons poppy seeds
125 ml milk

250g self-raising flour

& for the top:

The juice of the 3 lemons
4 tablespoons sugar


(Soak the poppy seeds in the milk for at least an hour before you make the cake)

Method:

Pre-heat the oven to 180c

Beat the eggs, sugar, oil, lemon zest, milk & poppy seeds in a bowl

Add the flour & mix in to form a batter

Tip into a 2lb loaf tin (lined or greased & floured)

Bake for 40-50 mins (depending on your oven) on the middle shelf

While it's baking, mix the juice of the lemons with 4 tablespoons of sugar

Check the cake's done by poking with a skewer. As it's such a light coloured batter you'll pretty much know by the colour of the top. If it's burning, it's done!

Poke a skewer into the top of the cake in several places. Tip the lemon/sugar all over the top of the cake.

Leave for 20 mins and then tip out to cool

Eat

Lovely!

Ali :-)

3 Comments:

SoCal Pastry Chef said...

Oh man... I love all things Lemon and Poppyseed-y :)

Three Legged Cat said...

Lemon and poppy seeds, mmm.

I wasn't sure if Mr TLC would lie poppy seeds, but judging by the speed with which the cake vanished, I'd say he did.

Nice recipe!

Mary said...

I've always been a fan of lemon cake but adding poppy seeds certainly added extra interest. Thanks! :-)

 

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