Lemon Poppy Seed Cake
I just love this cake as it is moist and cuts well, an important factor if serving it for morning or afternoon tea or taking to a picnic. You can spoon the lemon glaze over whilst in the tin but it might be difficult to remove: the finish will be better if the glaze is brushed or spooned over.
Inroduction
About this Recipe
By: Sheridan Rogers
This cake is also fabulous made with limes and/oranges. Depending on their size you might need 3 limes instead of the 2 lemons.
Ingredients
Serves 12
- poppy seeds, 1/2 cup (80g)
- milk, 3/4 cup (185ml),
- softened unsalted butter, 250g
- caster sugar, 1 cup (220g)
- lemons, 2, finely grated zest
- free range or organic eggs, 4, at room temperature
- vanilla, 1 teaspoon
- plain flour, 2 cups (300g)
- baking power, 3 teaspoons
- salt, a pinch
- Glaze:
- lemons, 2, strained juice
- caster sugar, 1/3 cup (75g)
Preheat oven to 180degC. Grease and flour a 22cm bundt tin (moulded tin with a hole in the centre) or a 23cm round cake tine
Soak the poppy seeds in milk for ½ hour.
Cream together the butter and sugar until light and fluffy. Add the lemon zest and vanilla. Beat in the eggs one at a time, adding a little flour if mixture curdles.
Sift the flour, baking powder and salt together and add to the creamed mixture alternately with the milk/poppy seeds.
Bake for 45 – 50 minutes, cool in tin ten minutes. Turn out onto a rack over a plate.
For the Glaze: mix the lemon juice and sugar together in pan, bring to the boil and simmer gently for five minutes. Brush over warm cake.