This used to be a staple on every tea trolley. If your grandmother didn’t have a great recipe for the perfect lemon poppy seed cake –with icing—she had better be good at milking the cows. Well my grandmother had the perfect recipe. She was also beautiful and had plenty of money, so talk about win win win. She had it all. This is her recipe which we recently made and it was delicious, tangy sweet, slightly crunchy from the poppy seeds, irresistible in every way. I saw somewhere you could butter the slices but I say Why? Why go overboard. Someone else said it was great toasted after it gets a bit stale! Stale??? Are you kidding? This didn’t even last till the evening. .Enjoy with an ice cold small glass of Tokara’s superb Late Harvest Sauvignon for extra thrills. Have fun.
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cups (265 g) sugar
- 3 lemons, zest finely grated
- 3 eggs
- 1/2 cup (125 ml) lemon juice
- 1/4 cup (60 ml) milk
- 1 cup (130 g) icing sugar
- 2 tbsp (30 ml) lemon juice
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.
- In a bowl, whisk together the flour, poppy seeds and baking powder.
- In another bowl, cream the butter, sugar and zest with an electric mixer. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk. Spoon the batter into the prepared pan.
- Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.
- In a bowl, whisk together the icing sugar and lemon juice until smooth.
- Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze.
Poppy seeds contain oil, so they can definitely spoil. If you can’t recall when you bought them, lose them