Lemon poppy seed loaf cake

Lemon poppy seed loaf cake

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Pair your afternoon cuppa in imitation of this delicious lemon and poppyseed cake.

The ingredient of Lemon poppy seed loaf cake

  1. 1/4 cup (40g) poppy seeds
  2. 1/4 cup (60ml) lemon juice
  3. 125g butter, softened
  4. 1 cup (220g) caster sugar
  5. 2 tsp lemon rind, finely grated
  6. 3 Coles Brand Australian Free Rangeu00a0Eggs
  7. 1 cup (150g) self-raising flour
  8. 1/2 cup (75g) plain flour
  9. 1/2 cup (40g) desiccated coconut
  10. 1/2 cup (140g) Greek-style yoghurt
  11. Lemon zest, to decorate
  12. 1 cup (160g) final icing sugar
  13. 1 tbsp lemon juice

The instruction how to make Lemon poppy seed loaf cake

  1. Preheat oven to 180C. Grease and line the base and sides of a 10cm xu00a022cm loaf pan, allowing the sides to overhang.
  2. attach the poppy seeds and lemon juice in a small bowl. Set aside for 15u00a0mins to soak.
  3. Use an electric mixer to beat the butter, sugar and lemon rind in au00a0bowl until weak and creamy. mount up the eggs, 1 at a time, beating capably skillfully after each addition. increase be credited with the combine flour and coconut and campaign tou00a0combine. build up the poppy seed mixtureu00a0and yoghurt and protest to combine. Spoon into the prepared pan and sleek slick the surface.
  4. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool. outlook onto a wire rack to cool completely.
  5. To make the lemon icing, include the icing sugar and acceptable lemon juiceu00a0to make a runny paste. Use au00a0knifeu00a0to development greater than the peak of the cake. Sprinkle similar to lemon zest. Setu00a0aside until icing is set.

Nutritions of Lemon poppy seed loaf cake

calories: 396.979 calories
fatContent: 17 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 57 grams carbohydrates
sugarContent: 40 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent:
sodiumContent: 199 milligrams sodium

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