After a recent raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
This lemon poppyseed cake, courtesy of my Bible-esque Australian Women’s Weekly’s Quick Mix Cakes, is always a hit, wherever it goes. I’ve made it many times and even non-cake eaters always want a slice.
I have tweaked the original recipe slightly.
185g diced butter at room temperature
Grated rind of one large or two smaller lemons
2 cups self-raising flour
¾ cup of milk
20g poppy seeds
¾ cup caster sugar
LET’S GET TO IT:
Preheat oven to 170C. Line a large loaf pan with baking paper.
Place all ingredients, except the seeds, into the bowl of an electric mixer and blend on low speed until all combined. Increase speed until mixture is smooth. Stir in seeds with a spoon.
Bake for 45-ish minutes/until a skewer comes out clean.
Cool in tin for 10 minutes, then cool on wire rack.
Dust with icing sugar before serving.