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.


  • 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)
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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