It is something special with a lemon cake. The sweet cake together with the sour lemon that gives it a freshness. My husband appreciate most of the cakes I bake, but lemon cake makes him extra happy. 🙂 I think also the poppy seeds add a lot to this cake. The poppy seeds not only gives the cake a beautiful speckled appearance, but a slightly nutty flavor that only poppy seed can give, and what I really like.
Ingredients (1 loaf):
- 10 tbsp butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 organic lemon (zest and juice – save 1 tbsp for icing)
- 3 tbsp poppy seeds
- 1 1/4 cup all purpose flour (or cake flour)
- 1 tsp baking powder
- 1 cup confectioner’s sugar
- 1 tbsp lemon juice (juice)
Pre heat the oven to 350ºF. Butter and crumble a loaf baking pan (50 fl oz).
Add room temperature butter and sugar in a bowl and mix together with an electric hand mixer until the mixture is white and airy. Add the eggs, one by one and whisk in between. Add the lemon zest and juice.
Mix together poppy seeds, flour and baking powder in a bowl. Add the flour mixture into the butter mixture and mix everything together.
Pour the batter into the buttered loaf baking pan. Baking in the oven for approximatley 40 minutes. Let the cake cool down in the pan before cutting it.
For the icing, mix confectioner’s sugar and lemon juice until you get the thickness of the icing that you wish for. Add more sugar if you want it thicker.
Tip over the cake on a serving plate. Add the icing and garnish with poppy seeds and lemon slices.