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Paleo | Lemon Poppyseed Cake

Lemon Poppyseed Cake

1/4 cup (60ml) milk
1/4 cup (40g) poppyseeds
1/2 tsp vanilla essence
1 1/2 (270g) cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon finely grated fresh lemon zest
1 cup (225g) butter, softened
3/4 cup (170g) caster (fine) sugar
2 large eggs

  • Stir the milk and the vanilla essence together in a small bowl.
  • Add the poppy seeds, stirring to make sure they are all covered. Leave to soak for an hour.
  • Take a 7 inch wide, 3 1/2 - 4 inch deep cake tin. Grease thoroughly and line the bottom.
  • etc
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