Lemon and Poppy Seed Loaf

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Ingredients

  • 3/4 cup or 175 g softened butter
  • 3/4 cup or 175 ml milk
  • 1 cup or 200 g regular sugar
  • 3 eggs (lightly beaten)
  • Grated Zest and Juice of 1/2 a lemon
  • 3 Tablespoons Poppy Seeds
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin.
  2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the lemon Juice, zest and poppy seeds.
  5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
  7. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  8. Have a cup of tea!
  9. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
  10. Allow to cool. Store in an airtight container.
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