back to cookbook
Poppy Seed Lemon Loaf Cake
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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)
back to cookbook
print shopping list
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week