Today I made Lemon and Poppy Seed cake, it was really light, fluffy and delicious.

Ingredients for the lemon and poppy seed cake:

• 85g unsalted butter, at room temperature
• zest of 1 1/2 lemons
• 15g poppy seeds
• 245g caster sugar
• 165ml of milk
• 2 teaspoons of baking powder
• 235g plain flour, sifted
• 1/2 teaspoon of salt
• 3 egg whites

Method for the lemon and poppy seed Recipe:

1. Pre-heat the oven to 170°C/ Gas Mark 3.
2. Grease the cake tin with butter and dust with flour
3. Beat together the butter, poppy seeds and lemon zest.
4. Add the caster sugar and beat well.
   

   Adding the caster sugar

5. Slowly add the milk in stages, beating well after each addition.
   

   Adding the milk in stages

6. In a separate bowl, sieve the flour, salt and baking powder together.
7. Add this to the mixture in stages, beating well after each addition.
8. Beat the eggs in a separate bowl until they form sift peaks. Or when you turn the bowl upside down they don’t move (if you are brave try this over your head)
   

   The beaten eggs

9. Fold this gently to the mixture. Don’t beat it or you will lose the air that makes the cake light and fluffy.
10. Add the mixture to the cake tin and bake for 30 minutes or until golden brown.
11. When baked, remove from the oven and leave it to cool in the tin for 2-3 minutes.
12. Serve and enjoy.
    

    Lemon and Poppy Seed Cake

 

One last tip! Since moving to London recently, I’ve started to order a lot of my ingredients online as I’ve ditched the car! One of the websites I have used is milk&more as they have lots of everyday essentials such as dairy products, drinks, bread and even milk&more pet food. They even have free delivery early in the morning!

More information on their Dairy products:
http://www.milkandmore.co.uk/home_delivery/dairy.htm