Easy and super moist lemon and poppy seed loaf cake.

Lemon and Poppy Seed Cake

RECIPE

  •  175°C
  •  50min
Lemon and Poppy Seed Cake

  • Cream the softened butter with the sugar until smooth and creamy. Preferably whisk with a mixer.
  • Add the eggs and mix well.
  • Add the lemon peels (zest) and lemon juice, and mix until well combined.
  • Add milk.
  • Sift in the flour and baking powder.
  • Add the poppy seeds and mix until well combined.
  • Pour the batter in a buttered loaf tin.
  • Bake in a preheated oven at 175°C for 50 minutes, until a toothpick comes out clean.
  • Leave to cool completely for 10 minutes before removing the tin.

NUTRITIONAL INFORMATION

  • Calories: 222
  • Carbohydrates: 24.9g
  • Cholesterol: 69mg
  • Fat: 12.4g
  • Fiber: 0.7g
  • Protein: 4g
  • Saturated fat: 7.1g
  • Serving size: 1 serving
  • Sodium: 96mg
  • Sugar: 11.5g

ENJOY YOUR HOMEMADE TREAT!
Lemon and Poppy Seed Cake