Recently I feel unprepared if I don’t have some sort of cake available in case people drop by. I believe its called old age. Even worse is the fact that I don’t desire anything “too fancy”. I vividly remember mocking my parents for this exact affliction. Oh well, I suppose it was bound to happen at some point. Anyhow, you may have read my Orange, Cardamom and Pistachio cake a few posts back, well this is the same version but with lemon and poppy seeds.
It makes quite a thin loaf cake and I think next time I will experiment with increasing the ingredients. For now however so long as you keep your oven temperature lowish (160/170 or there abouts) you should be ok. Ingredients as follows:
110g self raising flour
110g caster sugar
110g butter, softened
2 eggs
1 tbsp poppy seeds
Zest of 1 lemon
1 tbsp lemon juice, freshly squeezed
1 tbsp milk
1. Preheat oven to 170 or 160 fan assisted and grease and line a 2lb cake tin. You can get mini loaf tins nowadays which may be better for this recipe and if you happen to have any grease and line these.
2. Place all the ingredients into a bowl and mix well with a wooden spoon until well combined. Put into the loaf tin or divide among the mini loaf tins. Bake for approx. 20 minutes or until a skewer comes out clean.
