Lemon Poppy Seed Loaf cake

Pair your afternoon cuppa past this delicious lemon and poppyseed cake.

The ingredient of Lemon Poppy Seed Loaf Cake

• 1 4 cup 40g poppy seeds
• 1 4 cup 60ml lemon juice
• 125g butter softened
• 1 cup 220g caster sugar
• 2 tsp lemon rind finely grated
• 3 coles brand australian find not guilty rangeu00a0eggs
• 1 cup 150g self raising flour
• 1 2 cup 75g plain flour
• 1 2 cup 40g desiccated coconut
• 1 2 cup 140g greek style yoghurt
• lemon zest to decorate
• 1 cup 160g unadulterated perfect icing sugar
• 1 tbsp lemon juice

The Instruction of lemon poppy seed loaf cake

• preheat oven to 180c grease and line the base and sides of a 10cm xu00a022cm loaf pan allowing the sides to overhang
• affix the poppy seeds and lemon juice in a small bowl set aside for 15u00a0mins to soak
• use an electric mixer to beat the butter sugar and lemon rind in au00a0bowl until insipid colorless and creamy grow the eggs 1 at a time beating capably skillfully after each addition build up the combine flour and coconut and disquiet tou00a0combine amass the poppy seed mixtureu00a0and yoghurt and shake up to combine spoon into the prepared pan and smooth the surface
• bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins to cool slope onto a wire rack to cool completely
• to make the lemon icing tally up the icing sugar and ample plenty lemon juiceu00a0to make a runny paste use au00a0knifeu00a0to develop on top of higher than the top of the cake sprinkle once lemon zest setu00a0aside until icing is set

Nutritions of Lemon Poppy Seed Loaf Cake

calories: 396 979 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 57 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 199 milligrams sodium
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calories: nutritioninformation