Table of Contents
Combine the poppy seeds and milk in a bowl and set aside for 15 minutes. Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer.
A traybake is a cake baked in a rectangular pan, what I might have referred to as a “snacking cake.” This lemon poppy seed traybake might not look super special, but oh my goodness…it’s incredible. The cake is fluffy with a large, soft crumb. The glaze adds flavor – a big hit of lemon – and moisture. Now, I did modify the recipe just a bit.
A moist drizzle loaf cake that compliments a nice cup of tea! Preheat the oven to 180°C. Lightly grease loaf pan. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes. Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix.
Combine the poppy seeds and milk in a bowl and set aside for 15 minutes. Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind.
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