Lemon and poppy seed cake

Ingredients

½ cup Demerara sugar
1 cup olive oil
1 cup milk
4 eggs
3 cups flour
1 tsp baking powder
½ tsp salt
1 cup poppy seeds, minced
2 tbs lemon juice
Grated zest of 2 lemons
Icing:
½ cup lemon juice
Grated zest of 1 lemon
8 tbs powdered sugar

Preparation

1
Combine sugar and oil. Stir in milk.
2
Add eggs, one at a time, to the oil and milk mixture. Whisk to combine all the ingredients.
3
In separate bowl mix flour, baking powder and salt, then gradually add to the liquid mixture.
4
Finally, add and combine poppy seeds, lemon juice and lemon zest.
5
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.
6
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.
7
Drizzle the cake with hot icing, let the cake cool completely, and serve.
.

About

Fragrant, tender and delicious cake drizzled with sour-sweet lemon icing.

Yield:

8 servings

Added:

Wednesday, March 20, 2013 - 3:43am

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