Lemon and Poppy Seed Loaf
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Moist Lemon & Poppy Seed Loaf. A wonderful gentle flavored, soft cake, perfect with a cup of tea!
Course:
Breakfast, Dessert, Snack
Servings: 10
Ingredients
- ¾ cup or 175 g softened butter
- ⅔ cup 150 ml Milk
- 1 cup or 200 g regular sugar
- 2 large eggs lightly beaten
- Grated Zest and Juice of 1 lemon
- 1 tsp lemon extract
- 3 Tablespoons Poppy Seeds
- 1 ¾ cups or 225 g Plain / All purpose flour sieved
- 2 tsp baking powder
- ¼ tsp salt
Instructions
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Heat oven to 170c, 325F. Grease and line your baking tin.
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Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
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Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the lemon extract.
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Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the lemon Juice, zest and poppy seeds.
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Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, gently fold in the remaining flour until combined.
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Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 55 minutes
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*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
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Have a cup of tea!
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When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
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Allow to cool. Store in an airtight container.