After a yet another raid on my mother-in-law’s lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything I’ve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didn’t get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. I’ve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Women’s Weekly’s Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I can’t recall who. If it was you, please boomerang it back J
I dust my cake with icing sugar but feel free to top with cream cheese icing – get the recipe here: https://thehungrymum.com/2015/05/14/donna-hay-carrot-cake-with-cream-cheese-frosting/ – or your favourite citrus-scented frosting.
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 non-stick 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.
Scrape into pan and gently smooth the surface with a palette knife.
Bake for 45 minutes/until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then remove from tin and cool cake completely on wire rack.
Dust with icing sugar before serving.