Monday, 28 May 2012

Lemon and Poppyseed Cake

So I've been off the radar for the last week and a half finishing off my university work for the semester. I figured 35 weeks pregnant means anything can happen and the thought of doing Phonology Transcriptions between feedings is not appealing.
I did manage to find some time in my study breaks last week to do a bit of baking and wanted to share a recipe I created that was a real winner. I had a leftover lemon so decided to make a Lemon and Poppyseed Cake. I did it in the food processor and it took no time, tasted great and was lovely and moist.

Ingredients:

  • 3 ounces butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cup SR Flour
  • 1/4 cup milk
  • 1/4 lemon juice (approx 1 lemon)
  • rind of 1 lemon
  • 2 heaped teaspoons poppy seeds (or more if you like)
Method:
Cream butter and sugar. Add eggs and mix well. Add the rest of the ingredients and process until smooth. Cook cake in a lined cake tin, I used the hollow centre as I think it looks good, for approximately 35 - 40 minutes at 180. Just watch the cake and test with a skewer to ensure it's cooked all the way though.
Ice with white icing, I added a teaspoon of lemon juice for a nice tang.

What do you think?

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