Lemon Poppy Seed Drizzle Cake
Erren´s Kitchen
Erren´s Kitchen
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  • /112 g softened butter 2 large eggs 1½ cups/186g All- Purpose Flour/plain flour 200g/1 cup granulated sugar 1½ teaspoons baking powder Finely grated zest of 1 lemon The juice of 1½ lemons ½ cup/125g sour cream ¼ cup poppy seads yellow food coloring for color (optional) FOR THE GLAZE The juice of 1½ lemons ½ cup/100g granulated sugar Instructions Preheat the oven to 350ºF/180ºC Prepare a loaf pan by greasing it with butter. in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, food coloring (if using) and juice until smooth. Fill the pan evenly with the batter. fold in the poppy seeds Bake in the pre-heated oven for about 20-30 mins, or until golden brown and a cake tester comes out clean. Leave to cool 5 minutes in the pan. While the cake is cooling in the pan, mix together the juice of of 1½ lemons and ½ cup of sugar to make the drizzle. While the cake is still warm, transfer to a wire wrack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink in to the cake and the sugar will form a lovely, crisp topping. Leave to cool 5 minutes in the pan before transferring to a wire wrack. 3.2.2802



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