Recipe: Lemon Poppyseed Loaf Cake

Verdict: Tigerbaby is acceptable with the cake.. weird she prefer the topping maybe of the extreme lemon flavour but a bit too much for cluelessmom me :)


I realise pretty much cakes are about the same if you want to make simple cakes. With that i did spend a fair bit of time comparing receipes and finding way to summarise it and to make one that is easy (ie: less ingridients and uses common items and less STEPS) With that, this cake is being created : Lemon Poppyseed Loaf Cake


Using the main ingridients from Simple Butter Cake Recipe, I added a few things to make this Lemon Poppyseed Loaf Cake. 


Ingredients

• 2 eggs 
• 125 g unsalted butter 
• 3/4  cup sugar 
• 1 cup self-raising flour 
• 1/2 cup (120 ml) milk 
• *for my 1st attempt, i only use 60 ml (1/4 cup) due to many recipe advise so - but i think next one i would give it its 100 ml (1/3 cup) as i find it slightly  a bit dry.*
• pinch salt
• 1/4 teaspoon vanilla essence
• 1 lemon zest 
• *just the yellow skin and not the white skin*
• 1 lemon juice (for icing)
• 1/2 tablespoon icing sugar or less (for icing) 

Directions (for beginners)

1. 1. Beat all ingredients in a bowl for approx 4 minutes.Pour into a greased cake tin (line base too) and bake for 30 minutes in a moderate oven 180'c, or until cooked when tested.
2. 2. Once cake is cooked, take it out and rest on a wire rack. 
3. 3. Add lemon juice and icing sugar in a bowl, warm it with a saucepan or microwave high for 10 sec. Take it out and do a stir again with a spoon
4. 4. Pour on top of the warm cake bit by bit.  If you have more patience, brush / coat it with the lemon juice icing.

Directions (for a person with a little more patience)

1. Preheat oven to 180C. Brush tin with melted butter or oil and then Line base and side with baking paper.

2. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add Essence, add Lemon Zest beat until combined.

3. Using a metal spoon, fold in sifted flour alternatively with milk.  Pour in the Stir until just combined and mixture is smooth. Be careful not to overmix.

4. Spoon mixture into prepared tin; smooth surface. Bake 35-40 minutes or until a skewer comes out clean when it is inserted in centre of cake. 

5. Add lemon juice and icing sugar in a bowl, warm it with a saucepan or microwave high for 10 sec. Take it out and do a stir again with a spoon. 

6. Pour on top of the warm cake bit by bit.  If you have more patience, brush / coat it with the lemon juice icing.. 

7. Leave cake in the tin at least 5-10 minutes before turning onto a wire rack to cool.*I just leave it in the tin to be fully cool down before turning it out*

 

** For this loaf cake, I spend 15 mins preparing including the beating with a medium size loaf pan. 


Tip: Take your block of butter out earlier if you want to bake to let it soften or else put in microwave for 10 sec high so it gets soften but not melted as i think melted butter causes something to the cake.. either it makes it sunk or something else.