Lemon and Poppyseed Cake...Take 2......

Hey there...it's Wednesday...middle of the week...I think that pretty much calls for baking yes???

                                                                             

So, after weeks...and weeks...goodness it felt like yeeears!!..of having a broken oven I am SO happy to report it is up and running again. WOO. HOO. And within minutes of the "oven fixing guy" driving away down the drive I was plotting which recipe to bake whilst already greasing up that cake pan......

                                                                                 

After much thought and deliberation...all of about 5 minutes...I decided to go with an old fave that I could just bake and enjoy without too much fiddling or fussing about. That would be cake. Lemon cake to be exact. I have posted this recipe on here before but thought nobody would mind reading about or looking at pictures of cake again? Surely not!?!! This recipe, even in it's original form, is super easy but since making it a.l.o.t. I have come to the discovery that really...all one has to do is throw all ingredients into a bowl...beat for a few minutes... and throw that sucker in the oven. Done.

                                                                                   

And so...I give you....yet again.....

                                               Lemon and Poppyseed Cake                                              
Ingredients

1 cup self-raising flour - sifted. If you can be bothered.
1/2 cup sugar - I use raw. Use whatever is in your pantry. And what you like.
Rind of 1/2 a lemon
80 grams butter - melted
2 eggs
Juice of 1/2 lemon
1/4 cup milk
1 teaspoon poppyseeds

Method

1. Pre-heat your oven to 160 degrees. Line and grease your cake tin.

2. Place all ingredients into a bowl.

3. Beat for 2 or 3 minutes.

4. Pour mixture into your prepared tin and pop into that pre-heated oven for approx 30 minutes.


                                                                                     

You are set! I always let my cakes cool in their tin for a few minutes before tipping them out onto a cooling rack. I just used plain old vanilla icing to pop on top of this one but feel free to use up that other half of the lemon and add that to your icing. A sprinkling of coconut would work nicely on top of the icing too I'm thinking. And heck...this cake would taste lovely just left as is...plain and tasty.

                                                                                 

So that's it...baking sorted for the day...now off you pop and pre heat that oven!!

Enjoy the rest of you Wednesday....


                                                                      Janelle  xx