Lemon and poppy seed cake
By: Easy cook - Lak...
Published: Wednesday, March 20, 2013 - 3:43am

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.