Lemon & Poppy Seed Cake

Name: Lemon & Poppy Seed Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 eggs; 2 tablespoons lemon zest; 1/2 cup lemon juice; 1/4 cups poppy seeds; 1 tablespoons fresh thyme leaves; 1 cup milk; 80 grams butter, melted; 1 cup caster sugar; 2 cups flour; 2 teaspoons baking powder; 1 teaspoons baking soda

Lemon & Poppyseed Cake is a classic baking recipe that's perfect for afternoon tea or dessert. The light, moist cake is full of flavour and poppyseeds, with a zesty icing drizzle – exactly what's needed on spring afternoons.

Method

Step 1 of 6
Preheat the oven to 170°C (150°C fan-forced). Line the base of a loaf tin with baking paper.
Step 2 of 6
To make the buttermilk, add two tablespoons of lemon juice to the milk and let it sit for a few minutes. Then add the remaining lemon juice, eggs and butter, stirring to combine.
Step 3 of 6
In a large bowl, combine the sugar, flour, baking powder, zest, poppy seeds, and thyme.
Step 4 of 6
Add the wet to the dry ingredients, combining gently. Pour the batter into the tin and smooth the top. Bake for 45-50 minutes until a skewer comes out clean. Cool in the tin for 15 minutes, then place it on a rack until cold.
Step 5 of 6
Place the icing sugar in a bowl. Warm the lemon juice and zest, then add it slowly until it reaches the right consistency for drizzle.
Step 6 of 6
Decorate with extra zest and fresh thyme leaves.

Ingredients

2 eggs
2 tablespoons lemon zest
1/2 cup lemon juice
1/4 cups poppy seeds
1 tablespoons fresh thyme leaves
1 cup milk
80 grams butter, melted
1 cup caster sugar
2 cups flour
2 teaspoons baking powder
1 teaspoons baking soda

2 eggs
2 tablespoons lemon zest
1/2 cup lemon juice
1/4 cups poppy seeds
1 tablespoons fresh thyme leaves
1 cup milk
80 grams butter, melted
1 cup caster sugar
2 cups flour
2 teaspoons baking powder
1 teaspoons baking soda

Method

Step 1 of 6
Preheat the oven to 170°C (150°C fan-forced). Line the base of a loaf tin with baking paper.
Step 2 of 6
To make the buttermilk, add two tablespoons of lemon juice to the milk and let it sit for a few minutes. Then add the remaining lemon juice, eggs and butter, stirring to combine.
Step 3 of 6
In a large bowl, combine the sugar, flour, baking powder, zest, poppy seeds, and thyme.
Step 4 of 6
Add the wet to the dry ingredients, combining gently. Pour the batter into the tin and smooth the top. Bake for 45-50 minutes until a skewer comes out clean. Cool in the tin for 15 minutes, then place it on a rack until cold.
Step 5 of 6
Place the icing sugar in a bowl. Warm the lemon juice and zest, then add it slowly until it reaches the right consistency for drizzle.
Step 6 of 6
Decorate with extra zest and fresh thyme leaves.

Nutrition per serving

1778 Kilojoules

Protein7 grams

Fat12 grams

Carbs71 grams

Sugars46 grams

Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist

Method

Step 1 of 6
Preheat the oven to 170°C (150°C fan-forced). Line the base of a loaf tin with baking paper.
Step 2 of 6
To make the buttermilk, add two tablespoons of lemon juice to the milk and let it sit for a few minutes. Then add the remaining lemon juice, eggs and butter, stirring to combine.
Step 3 of 6
In a large bowl, combine the sugar, flour, baking powder, zest, poppy seeds, and thyme.
Step 4 of 6
Add the wet to the dry ingredients, combining gently. Pour the batter into the tin and smooth the top. Bake for 45-50 minutes until a skewer comes out clean. Cool in the tin for 15 minutes, then place it on a rack until cold.
Step 5 of 6
Place the icing sugar in a bowl. Warm the lemon juice and zest, then add it slowly until it reaches the right consistency for drizzle.
Step 6 of 6
Decorate with extra zest and fresh thyme leaves.

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