Lemon and poppy seed cake Recipe

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Fragrant, tender and delicious cake drizzled with sour-sweet lemon icing.

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Servings: 8 servings
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Ingredients

Cost per serving $2.49 view details

Directions

  1. Combine sugar and oil. Stir in milk.
  2. Add eggs, one at a time, to the oil and milk mixture. Whisk to combine all the ingredients.
  3. In separate bowl mix flour, baking powder and salt, then gradually add to the liquid mixture.
  4. Finally, add and combine poppy seeds, lemon juice and lemon zest.
  5. Pour into the buttered or oiled round or bundt cake tin and bake for 45 minutes at 170˚C or if pierced with a skewer it comes out clean. Leave to cool in the mold for 5 minutes, and then turn onto the decorating or serving plate.
  6. For the glaze mix all the ingredients, cook over medium heat for 3 minutes, and bring to the boil. Then reduce the flame and cook on low heat for another 10 minutes.
  7. Drizzle the cake with hot icing, let the cake cool completely, and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 8 servings
Calories 640  
Calories from Fat 332 52%
Total Fat 37.96g 47%
Saturated Fat 5.85g 23%
Trans Fat 0.0g  
Cholesterol 96mg 32%
Sodium 356mg 15%
Potassium 292mg 8%
Total Carbs 65.37g 17%
Dietary Fiber 4.8g 16%
Sugars 24.06g 16%
Protein 11.85g 19%
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