Nothing beats a classic pairing like lemon and poppy seed!
This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It’s the perfect “company cake.”
This moist and flavourful poppy seed cake with this delicious glaze, was made by my daughter and it tastes so good! I guess I passed down some of the good genes.
Easy to bake, it makes for a great breakfast, tea-time or dessert, with or without icing. Love all things citrus? Me too!
INGREDIENTS
for the lemon poppy seed loaf:
1 ¾ cups all-purpose flour, sifted
1 tsp baking powder
½ tsp salt
¾ cup (175g) high quality butter, softened at room temperature
1 cup sugar
3 large eggs
2 tbs fresh lemon juice
Zest of 2 lemons
2 tbs poppy seeds
¾ cup (175 ml) milk
for the lemon glaze (optional):
1 Tablespoon lemon juice
1 cup (120g) powdered sugar, sifted
3 teaspoons milk
INSTRUCTIONS
for the lemon poppy seed loaf
Preheat the oven to180°C and grease the bottom and the sides of a 23×13 cm loaf pan with vegetable oil. Set aside
Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside
In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream softened butter and sugar until pale and fluffy
Slowly add the beaten eggs to the mixer, one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture
Beat until all ingredients are combined, then slowly add the remaining milk and flour, and beat until combined
Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the centre comes out clean
Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely
When the cake is cooled, make the icing...
Start with adding 1 tbs lemon juice to the powdered sugar then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over he cake and let harden before serving.
TIPS
1. soften butter completely but not melted.
2. If you end up with a chunky texture while mixing butter and sugar, stop everything, then use a rubber spatula, and press butter and sugar until creamy.
3. You need to have this creamy butter-sugar texture before going further in the recipe. This will ensure a perfectly moist texture after baking.
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