Lemon Poppy Pound Cake

Lemon Poppy Pound Cake

This classic lemon poppy seed cake is buttery, moist, and packed with bright citrus flavour. With a tender crumb and a bright citrus kick, it’s perfect for afternoon tea, a casual get-together, or just when you’re craving something a little special. For an extra burst of flavour and moisture, drizzle with lemon juice or a tangy lemon glaze while the cake is still warm. Simple ingredients, easy method—and a guaranteed crowd-pleaser!
Lemon Poppy Pound CakeIngredients:

  •  50g unsalted butter, melted
  •  1 tablespoon finely grated lemon rind
  •  1 cup caster sugar
  •  2 eggs
  •  1 cup self-raising flour
  •  2 tablespoons poppyseeds
  •  1/3 cup milk
  •  icing sugar to serve
Method:
Preheat your oven to 180°C. Grease and line a 19cm round cake tin.
Melt the butter then add the lemon rind, sugar and eggs. Stir to combine.
Sift in the flour, poppyseeds and milk in a large bowl and gently fold in until just mixed.
Spoon the mixture into the prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Dust with icing sugar. Serve.