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Lemon and poppy seed cake
Prep: 10 min Cook: 45 min Servings: 8by Easy Cook - Laka kuharica509 recipes>Fragrant, tender and delicious cake drizzled with sour-sweet lemon icing. Ingredients
- 1/2 cup Demerara sugar
- 1 cup olive oil
- 1 cup milk
- 4 eggs
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup poppy seeds, minced
- 2 tbs lemon juice
- Grated zest of 2 lemons
- Icing:
- 1/2 cup lemon juice
- Grated zest of 1 lemon
- 8 tbs powdered sugar
Directions
- Combine sugar and oil. Stir in milk.
- Add eggs, one at a time, to the oil and milk mixture. Whisk to combine all the ingredients.
- In separate bowl mix flour, baking powder and salt, then gradually add to the liquid mixture.
- Finally, add and combine poppy seeds, lemon juice and lemon zest.
- Pour into the buttered or oiled round or bundt cake tin and bake for 45 minutes at 170°C or if pierced with a skewer it comes out clean. Leave to cool in the mold for 5 minutes, and then turn onto the decorating or serving plate.
- For the glaze mix all the ingredients, cook over medium heat for 3 minutes, and bring to the boil. Then reduce the flame and cook on low heat for another 10 minutes.
- Drizzle the cake with hot icing, let the cake cool completely, and serve.
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