Lemon poppy seed pound cake...

Andrew & I have just returned from our Christmas holiday... and after 10 days of gorging ourselves on fried Dutch delights and Belgian waffles and chocolates, I thought this light and lemony pound cake would be the perfect detox!






































Here's how it went...

4 tbsp milk
3 large eggs
2 tbsp vanilla essence
Freshly squeezed juice from 1 lemon
1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
3/4 cup sugar
160g butter
2 tbsp poppy seeds


Set your oven to 180 C, grease and line your tin (I used a standard loaf tin but wish I had a bundt cake mould...)
In a jug, whisk together the milk, eggs, lemon juice and vanilla essence. In another bowl, whisk together the flour, baking powder and salt. In a larger bowl, combine the sugar and zest, then add the butter. Mix until light and fluffy. Okay, now add the flour mix and egg mix alternately in thirds. Lastly, fold in the poppy seeds and turn into the prepared tin.
Bake for 40-50 minutes. If the top begins to brown before it's ready, lightly cover it with some tin foil.
Voila.