Lemon and Poppy Seed Loaf
Dessert, Pie, Cake, Ice Cream
Ingredients
2 tablespoon poppy seeds
2 tablespoon milk
125 gram softened butter
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
2 cup self-raising flour sifted
2/3 cup milk
shredded lemon zest to serve
Lemon glace icing
2 cup pure icing sugar
20 gram softened butter
1 tablespoon lemon juice
1 tablespoon boiling water
Description
For a sweet treat with your morning cuppa, give this lovely loaf a go. Light, fluffy and topped with a delicious lemon glace icing, it's the perfect easy snack when you need to satisfy that sweet tooth.
20 mins preparation
45 mins cooking
Directions
Preheat oven to 160°C.
Lightly grease and line an 11cm x 21cm loaf pan with baking paper.
In a small bowl, soak poppy seeds with milk for 10 minutes.
In a large bowl using an electric mixer, beat butter, caster sugar and vanilla extract together until pale and creamy.
Add eggs one at a time, beating well after each and scraping down sides of bowl.
Lightly fold self-raising flour into creamed mixture alternately with milk, beginning and ending with flour.
Stir poppy seed mixture through.
Spoon mixture into pan, smoothing top.
Bake for 45-50 minutes, until cooked when tested.
Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
Meanwhile, to make icing; sift icing sugar into a medium bowl. Beat in butter, lemon juice and boiling water until spreadable consistency.
Spread over cooled cake and sprinkle with shredded lemon zest.
Store cake in an airtight container for up to 3 days.