Dessert

Lemon and poppy seed drizzle cake

Name: Lemon and poppy seed drizzle cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 1/3 cup (50g) poppy seeds; 3/4 cup (185ml) milk, warmed; 1 cup (220g) caster sugar; 3 eggs; 2 cups (300g) self-raising flour; Finely grated zest and juice of 1 lemon; 200g unsalted butter, softened; 2 cups (240g) icing sugar; Candied lemon zest (optional), to serve

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Make afternoon tea easy with this drizzled poppy seed loaf cake that can be whipped up in no time.

1/3 cup (50g) poppy seeds
3/4 cup (185ml) milk, warmed
1 cup (220g) caster sugar
3 eggs
2 cups (300g) self-raising flour
Finely grated zest and juice of 1 lemon
200g unsalted butter, softened
2 cups (240g) icing sugar
Candied lemon zest (optional), to serve

Method

1.

Preheat the oven to 180°C. Lightly grease a 20cm x 10cm (base measurement) loaf pan.
2.

Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
3.

Place the caster sugar, eggs, flour, lemon zest, 185g butter, and poppy seed and milk mixture in an electric mixer. Beat on high for 5 minutes or until the mixture is pale and thick, then pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
4.

Meanwhile, melt the remaining 15g butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake. Garnish with the candied zest.