2lemons juiced(use the juice from the zested lemons above)
50gcaster sugar
50mlwater
Instructions
Preheat the oven to 180C/160CFan.
Line a 23x15cm (9"x5") loaf tin with baking paper or use a paper tin liner (alternatively grease the tin).
Place the butter and caster sugar into a large bowl and beat together using a hand blender, to form a creamy consistency where the sugar has dissolved completely into the butter. Now add the grated lemon zest and whisk again to incorporate.
Add the eggs, vanilla extract and poppy seeds to the bowl and beat again to incorporate.
Sift over the flour and baking powder and gently fold through until just incorporated. Do not be tempted to beat or overwork the mixture.
Pour the cake batter into the earlier prepared loaf tin and place the tin in the hot oven to bake for 45-50 minutes. The cake is cooked when a cocktail stick inserted into the center comes out clean.
Remove the tin from the oven and set onto a wire rack to cool for 10 minutes. After which time, remove the loaf from the tin and set back onto the wire rack to cool completely.
Add the Lemon Drizzle
Once the cake has cooled you can add the lemon drizzle.
Place the lemon juice, caster sugar and water into a small saucepan and heat up gently. Boil the liquid a little to dissolve the sugar and thicken the syrup a little - no more than 2 minutes.
Using a cocktail stick, make small holes all over the top of the cake. Push the cocktail stick 3/4 of the way down the cake, but not all the way through, otherwise the syrup will pool at the bottom, resulting in a soggy cake.
Now brush the sugar syrup over the top of the cake. The sugar syrup will work it's way down into each of the small holes in the top of the cake, adding extra lemon flavour into the centre of the cake.
The cake is now ready to slice and serve.
Notes
Take the butter out of the fridge a good couple of hours before you want to start baking as this will make the creaming process a whole lot easier.Once baked, this cake can be stored in an airtight container on the counter top for up to 3 days.
Nutrition Facts
Best Lemon Poppy Seed Cake
Amount Per Serving
Calories 307Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 77mg26%
Sodium 125mg5%
Potassium 138mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 482IU10%
Vitamin C 14mg17%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •