Lemon poppy seed loaf
Servings: 4-6
Ingredients
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup warm milk
Zest of 2 lemons
2 tbsp lemon juice
2 tbsp poppy seeds
Lemon icing:
1 cup icing sugar
1 tbsp lemon juice
Directions
Preheat your oven to 170°C. Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs using frothy, then whisk in the melted butter and milk until well combined. Add the cake mix and whisk to form a smooth batter. Stir in the lemon zest, juice and poppy seeds until just combined.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To prepare the icing, sieve the icing sugar into a large bowl and stir in the lemon juice to form a thick glaze. Dollop the icing on top of the cooled cake and allow it to spread and fall naturally, easing it over the edges with a spoon if necessary.
Tip: When zesting your lemons, make sure to just scrape off the fragrant yellow skin and none of the bitter white pith underneath.
Ingredients
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup warm milk
Zest of 2 lemons
2 tbsp lemon juice
2 tbsp poppy seeds
Lemon icing:
1 cup icing sugar
1 tbsp lemon juice
Directions
Preheat your oven to 170°C. Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs using frothy, then whisk in the melted butter and milk until well combined. Add the cake mix and whisk to form a smooth batter. Stir in the lemon zest, juice and poppy seeds until just combined.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To prepare the icing, sieve the icing sugar into a large bowl and stir in the lemon juice to form a thick glaze. Dollop the icing on top of the cooled cake and allow it to spread and fall naturally, easing it over the edges with a spoon if necessary.
Tip: When zesting your lemons, make sure to just scrape off the fragrant yellow skin and none of the bitter white pith underneath.
Ingredients
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup warm milk
Zest of 2 lemons
2 tbsp lemon juice
2 tbsp poppy seeds
Lemon icing:
1 cup icing sugar
1 tbsp lemon juice
Directions
Preheat your oven to 170°C. Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs using frothy, then whisk in the melted butter and milk until well combined. Add the cake mix and whisk to form a smooth batter. Stir in the lemon zest, juice and poppy seeds until just combined.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To prepare the icing, sieve the icing sugar into a large bowl and stir in the lemon juice to form a thick glaze. Dollop the icing on top of the cooled cake and allow it to spread and fall naturally, easing it over the edges with a spoon if necessary.
Tip: When zesting your lemons, make sure to just scrape off the fragrant yellow skin and none of the bitter white pith underneath.
Ingredients
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup warm milk
Zest of 2 lemons
2 tbsp lemon juice
2 tbsp poppy seeds
Lemon icing:
1 cup icing sugar
1 tbsp lemon juice
Directions
Preheat your oven to 170°C. Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk the eggs using frothy, then whisk in the melted butter and milk until well combined. Add the cake mix and whisk to form a smooth batter. Stir in the lemon zest, juice and poppy seeds until just combined.
Pour the batter into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
To prepare the icing, sieve the icing sugar into a large bowl and stir in the lemon juice to form a thick glaze. Dollop the icing on top of the cooled cake and allow it to spread and fall naturally, easing it over the edges with a spoon if necessary.
Tip: When zesting your lemons, make sure to just scrape off the fragrant yellow skin and none of the bitter white pith underneath.
