Lemon Poppy Seed Cake

There is something about lemon that tastes like summer and given our current deep freeze is quite refreshing. Adding poppy seeds to this cake gives it a nice crunch, not to mention a classic combination. I think I’ll still have my cake with some hot tea – lemon cake or not, it is still winter.

Feb 9 Lemon Poppy Seed Cake (640x427).jpg

½ cup oil
¾ cup sugar
½ cup milk
2 eggs
zest of 3 lemons
1 ¼ cups Partially Sifted Flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup lemon juice
1 tbsp poppy seeds

Preheat oven to 350°F. Beat together the oil, sugar, milk, eggs and zest. Add in the flour, baking powder and salt just until mixed. Fold the lemon juice and poppy seeds into the batter. Pour the batter into a greased pan and bake for 30-35 minutes. Once cooled, I made a simple glaze of lemon juice and icing sugar for the top though it’s very good without it.