This recipe is the result of Web searches for a recipe similar by she who must be obeyed. It is an amalgum of a number of similar recipes and is really yummy cold or warm with a blob of icecream.
- 125g butter
- 1 cup raw sugar
- 2 eggs
- zest of 1 lemon
- 1½ cups SR flour, sifted
- ½ cup milk
- ¼ cup poppy seeds
- ½ cup sugar
- ½ cup lemon juice
Butter and flour a ring tin and preheat oven to 180 degrees C.
Cream the butter and sugar until light and creamy with an electric beater or whisk. Add the eggs, one at a time, beating well after each addition.
Stir in the zest, flour, milk and poppy seeds and mix well. The batter should flopp of the bixer in large globs - you might need to adjust the amount of muly until you get the right consistency.
Schloop the batter into the prepared tin and bake in the middle of the oven for 30 minutes or until cooked when a skewer is inserted in the centre comes out clean.
While it is baking, make the syrup by heating the sugar and lemon juice in a saucepan until dissolved.
When the cake comes out
of the oven, leave for 5 or so minutes before removing it from the tin, invert
it on a wire cooling rack. Using a skewer, poke holes all over the bottom and
sides. Brush half the syrup over the bottom and sides. Carefully turn the cake
right-side up onto the serving plate and poke holes then brush the remaining
glaze over all bits you can get to with the brush. Allow cake to cool completely
- it will continue to absorb the moist gooeyness of the syrup as it does.
This cake is wonderfully moist and will keep for days unless you have kids or adults in the house with no self control and is guaranteed to contain no calories unless you actually eat it
NOT Suitable for microwaving.
Kid Friendly - as it is not too complicated, you can safely get them to help by promising them a bit when it is cool.
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