Becca Jane St Clair

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Lemon Poppy Seed Cake

I don’t have a picture of this, but I made this on Saturday when Tim’s brother and brother’s gf were over for Tea and it went over well. As usual, I tweaked the original recipe a bit…

Lemon and Poppy Seed Drizzle Cake

200g flour
200g caster sugar (Yes, I went to the trouble of going out and buying a small bag of caster sugar instead of using regular)
2 tsp baking powder
Juice and zest (grated peel) of 2 lemons
1 egg
1 TBS water
125ml buttermilk*
2 TBS poppy seeds
2 TBS caster sugar

1. Line an 8×8 cake tin with parchment paper and preheat oven to 180C.
2. Mix together flour, caster sugar, and baking powder
3. Beat together lemon zest, egg, and buttermilk and slowly add to buttermilk mixture.
4. stir in poppy seeds. Bake for about 45 minutes
3. Mix lemon juice with 2tbs caster sugar to make a glaze. As soon as you take the cake out of the oven, poke holes in the top with a fork and immediately drizzle glaze.

*To make buttermilk – Using a 1 cup glass measuring cup, put 1TBS lemon juice or vinegar in it and then fill it to the 1 cup line with milk. Let stand for 5 minutes, then use as you would buttermilk.

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