Lemon Poppy Seed Cake
By 
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
peoples
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Ingredients
- 0.5 lemons
- 125 g all-purpose flour
- 10 g cronstarch
- 8 g baking powder
- 75 g sugar
- 0.25 tsp salt
- 0.5 tbsp poppy seeds
- 0.5 tbsp lemon zest
- 50 ml sunflower oil
- 100.75 ml soya milk
- 1.00 tsp vanilla extract
- 37.50 g powder sugar
Ingredients
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Instructions
- Preheat the oven to 180 ℃ and grease a small cake tin.
- Mix the flour, cornflour, baking powder, sugar, salt and poppy seeds in a large bowl.
- Zest (or grate) the lemon rind, and squeeze the lemon juice into a measuring cup (you'll need about 50 ml for the cake). Add the oil, soy milk and vanilla to the lemon juice and zest.
- Mix the dry and liquid ingredients together, but don't overmix.
- Pour the batter into the cake tin and bake in the preheated oven for 35-45 minutes.
- Mix the ingredients for the frosting and pour over the cake, once it has cooled completely.
Recipe Notes
Tip: This is also delicious with orange instead of lemon.
