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Thursday, April 4, 2013

Lemon and Poppy Seed Cake


I received the lasted issue of the food mag over the weekend and boy it is filled with some delicious delights. I made the Lemon and Poppy seed Cake recipe from the mag and it has to be one of my favourite cakes I've ever made, I was so happy to have all the ingredients in the cupboard so I could whip this baby up. You must give it a go and make it for your next afternoon tea treat.


Lemon and Poppy Seed Cake


200g butter, softened
1 c sugar
1 tbls finely grated lemon zest
3 eggs, room temperature
2 1/4 cup flour
2 tsp baking powder
1/2 c sour cream
1/4 c milk
2 tbls lemon jucie
1/4 c poppy seeds (40g packet)

Buttercream Icing

125g butter
3 c icing sugar
2 tbls milk
1 tsp lemon juice

Pre-heat the oven to 180c. Grease or line your cake tin 2 x 20cm.
Cream butter, sugar and lemon zest until light and fluffy. Add eggs one at a time, beating well after each addition. Whisk together the sour cream, milk and lemon juice in a jug. Sift the dry ingredients into creamed mixture and add the milk mixture. Fold through the poppy seeds.
Spoon mixture into cake tins and bake for 30-35 minutes.

While cakes are cooling make buttercream icing by placing all the ingredients into a bowl and mix with and electric mixer until light and fluffy. Ice once cakes are cool.


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