Lemon Poppyseed Cake

I have always loved lemons, they allow jam to set, make delicious cordials and now this delicious cake. When I lived in Australia a neighbour with a big lemon tree used to leave  a big box of lemons out for passers-by to help themselves to. I used to leave big bags of herbs hung over our fence for others. Living in an apartment I miss these easy aspects of community. Our building is big and we don't know any of the neighbours. It's hard to say more than "hello, how are you?" when you don't speak much of the language. We're planning on hosting drinks in our building next month after Chris is settled in again after his trip to the States. Fingers crossed people show up! 
I love lemon poppy seed cake. I bought the lemons and poppy seeds from a market that is on in our town square twice a week. Loads of fresh fruit and vegetables, spices, fish, cheeses, bread, flowers, great fun.
  • 1  and 2/3 cups self raising flour (or same amount of plain flour with 1 teaspoon and 2/3 teaspoon baking powder)
  • 1 cup sugar
  • 2 tablespoons poppy seeds
  • 2 lemons
  • 1 cup water
  • 2 eggs equivalent no-egg replacer
  • 1 tablespoon olive oil
Topping syrup
  • 1/4 cup sugar
  • 1/2 cup boiling water
  • 1/2 lemon, juiced
  1. Pre-heat oven to 200 degrees celcius
  2. Line or grease cake tin
  3. In a large bowl, sift flour and add sugar and poppy seeds. Stir gently.
  4. In a small bowl make up egg replacer according to instructions. Add water and olive oil.
  5. Juice 2 lemons and finely grate the zest of one lemon
  6. Add egg mixture and lemons to flour  mixture and combine well.
  7. Add batter to cake tin and cook in oven for about 50 mins or until an inserted toothpick comes out clean.
  8. Allow cake to cool before removing from tin or adding topping syrup.
  9. Combine topping syrup ingredients and whisk until syrup is formed. Pour lightly over cake upon serving.



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