Lemon Poppy Seed Drizzle Cake

This tasty cake is a delicious treat later afternoon tea.

The ingredient of Lemon Poppy Seed Drizzle Cake

• 50g poppy seeds
• 185ml warm milk
• 220g 1 cup caster sugar
• 3 eggs
• 300g 2 cups self raising flour
• 200g unsalted butter softened
• 1 lemon rind grated juiced
• 300g 2 cups icing sugar

The Instruction of lemon poppy seed drizzle cake

• preheat the oven to 180u00b0c lightly grease a 20 x 10cm base measurement loaf pan
• increase the poppy seeds and milk in a bowl and set aside for 15 minutes
• place the caster sugar eggs flour 185g of the butter lemon rind and poppy seed and milk blend in an electric mixer prominence roughly high for 5 minutes until the join up is lackluster and thick later pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean slant onto a wire rack to cool
• meanwhile melt the permanent butter and place in a bowl afterward the icing sugar and lemon juice prominence in the manner of an electric beater until smooth after that drizzle greater than the cake gild in the same way as the candied zest see note

Nutritions of Lemon Poppy Seed Drizzle Cake

calories: 663 225 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 95 grams carbohydrates
calories: 68 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 302 8 milligrams sodium
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