- Lemon & Poppy Seed Loaf Cake.jpg (21.16 KiB) Viewed 369 times
Takes: 1¼ hours + cooling time
Serves: 8
No nutritional information available.
Ingredients
- 2 tbsp poppy seeds
- 2 tbsp milk, plus 175ml extra
- 120g unsalted butter, softened, plus extra for greasing
- 150g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 300g self-raising flour, sifted
For the topping:
- 250g icing sugar
- 25g unsalted butter, softened
- 1 tbsp lemon juice
- Grated lemon zest, to decorate
Method
1. In a small bowl, soak the poppy seeds in the 2 tbsp of milk for 10 minutes. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Lightly grease a 900g loaf tin and line with baking paper.
2. In a large bowl, beat the butter, caster sugar and vanilla extract together using an electric mixer until pale and creamy. Beat in the eggs, one at a time. Fold in the flour, alternating with the milk. Stir in the poppy seeds.
3. Transfer the mixture to the prepared tin, smoothing the surface. Bake for 45 - 50 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer the cake to a wire rack to cool completely.
4. Meanwhile, for the topping, sift the icing sugar into a bowl and beat in the butter, lemon juice and 1 tbsp of boiling water to make a spreadable icing.
5. Spread the icing over the cooled cake and sprinkle with the lemon zest to decorate, then serve.
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