Orange and Lemon Poppy Seed Cake
Moist, light and lovely, this Orange and Lemon Poppy Seed Cake is a quick and easy Sunday baking project.
How long will it take?
60 minutes
What’s the serving size?
Serves 6
What do I need?
- 1/3 cup poppy seeds
- ¼ cup milk
- 125 g butter, softened
- 1 cup caster sugar
- 3 eggs
- 2 tbsp grated orange rind, divided
- 2 tsp grated lemon rind, divided
- 2 cups self-raising flour
- ½ cup sour cream
- ¼ cup orange juice
For the Icing
- ½ cup icing sugar
- 2 tbsp lemon juice
How do I make it?
- Preheat oven to 160C. Grease and line a loaf tin.
- Pour poppy seeds into a small bowl and add milk. Stir and set aside to soak.
- Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Add half of the orange rind and half the lemon rind and stir to incorporate.
- Sift in flour, then add sour cream, orange juice and the poppy seeds and milk. Mix gently to combine.
- Put batter into prepared loaf tin and bake for 40-45 minutes or until a skewer inserted comes out clean.
- Cook in tin for 15 minutes before turning out to cool on a wire rack.
- To make the icing, combine lemon juice and icing sugar and stir with a fork until smooth. If more liquid is required add water or extra lemon juice.
- Spread icing over cake and garnish with remaining orange and lemon rind.
