In an effort to regain my cooking mojo, I have decided to try and bake more. We are one week into lockdown 2 in the UK, and my cupboards are full. I found a large lemon and this cake seemed like a good idea.
It’s a recipe I adapted some years ago but it’s easy and doesn’t require a lot of fuss. I did this by hand, I don’t have a mixer and once again the ingredients are measured in American cups but it is worth the effort.
2 cups all purpose flour (plain)
1 heaped teaspoon baking powder and a pinch of salt
1 cup butter
1 cup caster sugar
3 large eggs
juice and zest of one lemon
2 tablespoons poppy seeds
1 cup of milk
Glaze mix (optional)
1 cup of icing sugar and 2 tablespoons of icing sugar
- Grease and flour a loaf tin, 30cm by 10cm and warm the oven to 180 degrees centigrade or 350 Fahrenheit.
- Sift the flour, baking powder and salt into a large bowl.
- Cream the butter and sugar together until light and fluffy.
- Keep mixing and add the eggs one at a time.
- One by one add the zest, juice and poppy seeds and keep mixing.
- Gradually add the flour mix and the milk and stir well.
- Pour the cake batter into the loaf tin and place in the centre of the oven for 50 minutes then check. When a skewer comes out clean, it’s done.
- Place on a wire rack and cool slightly. Move the loaf onto a sheet of baking paper or foil and prepare the glaze.
- Mix the icing sugar and lemon juice until its a runny consistency and pour over the warm cake. Let it soak in for half an hour and then serve.