Autumn Sundays are for baking! 👍🏻 This recipe was inspired from Derval O Rourke’s one in her book “Food for the Fast Lane”.
For the cakes:
185 ml milk
40 grams of poppy seeds
185 grams of unsalted butter
220 gram caster sugar
300 grams of self raising flour
1 lemon zest
For the lemon icing:
300 grams icing sugar
Juice from 1 lemon
Heat the milk and mix the poppy seeds into it and leave to mix for 15 minutes.
Whisk the softened butter and caster sugar together.
Add the eggs in one at a time and whisk until fluffy.
Add the flour, milk mixture and lemon zest.
Whisking all the time until the batter is thicken. This will take a few minutes.
*I divided it here and put into 2 smaller tins as I didn’t have one large one.
Bake for 50 minutes or until a skewer inserted comes out clean on 150 degrees.
Set aside to cool while you make the lemon icing.
To make this, mix the icing sugar and lemon juice in a bowl until smooth.
Pour as required over the cakes.
*I had icing on one cake and left one without.
(Not bad for my first attempt)