https://www.facebook.com/ZaaraLina13/videos/247847586139682
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
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Ingredients
For the cake:
- 380 gr self-raising flour
- 340 gr sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tbsp poppy seeds
- zest of lemon
- 1 tsp vanilla seeds or extract
- 3 eggs
- 250 ml vegetable oil
- 375 ml milk
Ingredients
For the cake:
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Instructions
- In the standing mixer’s bowl mix together the flour, sugar, salt, baking powder, poppy seeds, lemon zest and vanilla seeds (if using vanilla extract, leave this for later).
- In a separate bowl mix together the wet ingredients: eggs, vegetable oil, milk and if using, the vanilla extract.
- Pour the wet ingredients into the dry ones and mix until you obtain a smooth mixture.
- Pour into a non-stick loaf tin. (Butter and flour the tin in order to prevent the cake from sticking).
- Bake in the oven for approximately 60 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. Cover the cake with a piece of foil for the first 45 minutes in order to avoid the top from burning.
- While the cake is in the oven, pour the lemon syrup ingredients in a small pot. Bring to a boil and let it simmer over medium heat until all the sugar has dissolved. Let the mixture cool down completely.
- Once the cake is out of the oven, make small slits all over the cake by using a small knife. Pour the lemon syrup over the cake. Let the cake cool down completely before serving.
