lemon poppyseed loaf cake
Prep: 10min | Resting: 15min | Baking: 50min
1/2 cup lemon juice, ca. 2 lemons
1 tsp baking powder
grated lemon rind from 1 lemon
4 tbsp poppy seed
For the icing:
100g icing sugar
juice from 1/2 lemon (for super lemony flavour, use juice from 1 lemon)
Preheat oven to 175°C.
Cream butter with sugar. Use a mixer to combine 1 egg at a time with the creamed butter and sugar, then add the lemon juice, flour, baking powder, grated lemon rind, and poppy seeds.
Grease the baking tin of your choice (cake works as loaf, bunt or any other shape) with some olive oil and powder with flour. Empty cake mix into it and bake 50-60min (if baking a smaller version, 35-45min should be enough).
Remove cake from the oven and cool in tin for 10 min before removing and placing cake on a wire rack.
Mix icing sugar with lemon juice and pour over the cake.
Allow icing to dry before serving.