Lemon Poppy Seed Cake
Lemon Poppy Seed Cake
Makes 1 x 8inch cake
Ingredients
-
150
g
plain flour
(or 1 1/4 cup)
-
5
g
baking powder
(or 1 tsp)
-
1
g
baking soda
(or 1/4 tsp)
-
100
g
sugar
(or 1/2 cup)
-
10
g
poppy seeds
(or 1 tbsp)
-
200
g
sour cream, room temperature see notes
(or 1/3 cup)
-
2
tbsp
lemon juice
-
45
g
melted butter
(or 2 tbsp)
-
1
large egg, room temperature
-
1
lemon zest
Glaze
-
180
g
icing sugar
(or 1 cup)
-
45
g
lemon juice
(or 2 tbsp)
-
60
ml
milk
(or 3 tbsp)
Instructions
-
Preheat oven to 180C. In a big bowl mix together, flour, sugar, baking powder, baking soda and poppy seeds. Make a hole in the centre.
-
In a separate bowl, mix egg, sour cream, lemon juice and lemon zest. Add to the dry ingredients and mix until incorporated.
-
Pour into a lightly greased and lined 8 inch cake pan and bake for 20 minutes. Cool down completely before glazing. Meanwhile make the glaze.
-
Whisk together icing sugar and lemon juice then slowly add the milk until desired consistency. Set aside in a warm place so it doesn't set.
-
When cake is completely cooled, pour glaze around and sprinkle with more poppy seeds or lemon zest or even candied lemons.
Recipe Notes
- If sour cream is unavailable, use natural yogurt