Poppy Seed Lemon Loaf Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
1
- Ingredients
- soft butter (for the tin)
- breadcrumbs (for the tin)
- 1 ¼ cups all-purpose flour
- 1 ¼ cups Corn starch
- ½ cup Poppy seeds
- 1 tsp Baking powder
- 1.111 cups butter
- 5 eggs
- 1 cup sugar
- 2 organic lemons (zest and juice)
- powdered sugar (to dust)
Preparation steps
1.
Heat the oven to 170°C (160°C in a fan oven), 325°F, gas 3. Grease the loaf tin with butter and coat with breadcrumbs.
2.
Mix the flour, cornflour, poppy seeds and baking powder in a bowl. Cut the butter into pieces and melt in a small pan. Remove from the heat and let cool.
3.
Beat the eggs with the sugar until light and fluffy. Stir in the lemon zest and juice. Stir a little of the liquid butter into the egg mixture, followed by a little of the flour mixture. Continue adding butter and flour alternately, stirring to make a smooth dough. Spoon into the tin and smooth the top. Bake for approx. 1 hour until golden brown, testing with a wooden cocktail stick.
4.
Remove from the oven and let rest for a few minutes. Turn out onto a wire rack to cool completely.
5.
Dust with icing sugar to serve.
