This delicious Lemon Poppyseed Pound Cake Recipe is wonderfully moist and flavorful, drizzled with lemon icing. Made with lemon zest, freshly squeezed lemon juice and will keep for days.
Perfect for Sunday Breakfast or any tea time. Have great fun everyone!
Ingredients
120g butter
120g sugar
120g egg
120g cake flour
3.6g baking powder
6g lemon zest
12g poppyseed
Lemon icing
500g icing sugar
50-60g Lemon juice
Preheat oven 160c.
In a mixer, place butter, lemon zest and sugar inside and begin mixing at a medium speed.
Soft the flour and baking powder together and set aside.
As the butter and sugar start to lighten in colour and gain some volume stop the machine and scrape down the sides and continue mixing.
Gradually add eggs into the butter and then the flour.
Finally, remove from the machine and fold in the poppy seeds by hand.
Fill the loaf tins that have been lined with paper halfway then bake in the oven for approximately 25-30 mins or until the knife comes out clean from the center.
Mix together and pour over the lemon cake and place back in the oven at 220c to crystallize the icing.
Let it completely be firm before slicing.
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