Citrus Poppy Seed Loaf Cake
Ingredients
- 300g self raising flour
- 1 tsp baking powder
- 160g caster sugar
- 2 TBSP poppy seeds
- 120ml canola oil
- 230ml almond milk
- 100ml lemon juice (fresh lemons)
- Zest of 2 lemons (2 TBSP)
- 1 tsp vanilla essence
Icing
- 3/4 cup icing sugar
- 2 tbsp lemon juice
Preparation
Preheat oven to 180C. Line and grease a 9x5 loaf tin.
Sift flour and baking powder into a bowl. Add sugar and poppy seeds, and mix with a wooden spoon. In a separate bowl, mix together oil, milk, lemon juice, lemon zest, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the loaf tin and place in the oven for 45-55 minutes. It should turn golden brown on the edges. Perform the toothpick test; if it comes out clean, it is ready.
Make the icing by mixing the icing sugar and lemon juice together until it forms a thick icing. Spoon it onto the cooled cake using the back of a spoon.
Top with frozen berries or poppy seeds and more lemon zest, and serve.
