May 26, 2022

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Decided to make a lemon cake today something fresh and full of zest. I do find t…

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Decided to make a lemon cake today something fresh and full of zest.
I do find that lactose milk makes the cake fluffy and softer and I always make sure the butter and eggs are out of the fridge for at least 30 minutes before I decide to make a cake, so they aren’t so cold to make then bake.
This cake is simple to make and it only has 1 cup of self_raising flour and it’s a beautiful cake to have for morning tea or afternoon tea very freshing and the icing is simple with icing sugar, squeeze lemon and water used a fork and squiggle along the top of the cake so it just gives a little taste towards the lemon and blueberry poppy seed cake………………………
Enjoy Lisa πŸ’›πŸ¦‹πŸ€Ÿ,……………………
Stay home be safe…………………….
LEMON AND BLUEBERRY POPPY SEED CAKE……………………………….
RECIPE
125g butter
80ml of lactose milk
1 teaspoon of vanilla paste
2 eggs
3/4 fine raw sugar
1 cup of self_raising flour
2 tablespoons of fine grated lemon rind
1 Tablespoon of lemon jucie
2 tablespoons of poppy seeds
Hand full of Blueberries
ICING
3/4 cup of icing sugar
1 teaspoon of lemon jucie
1 Tablespoon of water
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METHOD
Butter, sugar in a mixer till combined then the eggs add the vanilla paste, self raising flour, lemon rind, milk and lemon jucie mix and it goes smooth and creamy all combined really well………….
Butter the cake tray and add baking paper on the bottom of the tray the shape of the tray, then pour the cake mix in and level it out with a spoon then add your blueberries here and there on top of the cake separated then in oven on 165Degrees for 45mins, .
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