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Home > Recipes > Lemon and poppy seed cake

Lemon and poppy seed cake

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Lemon and poppy seed cake

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Ingredients

¼ cup Milk
4 Tbsp Poppy seeds
1 Lemon
200 g Butter
3 Eggs
1 cup Caster sugar
2¼ cups Flour
2 tsp Baking powder
½ cup Sour cream

Syrup

¼ cup Sugar
¼ cup Lemon juice
¼ cup Water

Directions

  1. Preheat oven to 180 deg C. Grease a 25cm ring pan and line the base with paper. Soak the poppy seeds in the milk and juice of half a lemon for 10 minutes.
  2. Beat the softened butter, 1 tablespoon lemon rind and sugar until pale and creamy. Add the eggs, one at a time beating well after each addition.
  3. Sift the flour and baking powder into another bowl. Add flour to the butter mixture in  two batches, along with the sour cream (alternatively use milk), poppy seeds and milk.
  4. Spoon the cake mixture into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
  5. Meanwhile, make the syrup by combining the juice, sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved and simmer for 5 minutes. Spoon the hot syrup over the cake as soon as it comes out of the oven (use a skewer to poke holes for the syrup to soak into). Leave to cool in the pan.
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http://www.bite.co.nz/recipe/2748/Lemon-and-poppy-seed-cake/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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