It’s wild and grey and threatening out there today, a hint that summer’s already waning and autumn’s on its way in. Doesn’t bode well for the Daughter’s trip to the seaside with Nain and Pops next week, but it is the perfect weather to hole up and do some comfort baking.
I was in the mood for something simple and old fashioned today, and plumped for a lemon and poppyseed variation of Nigella’s Madeira cake from How to be a Domestic Goddess.
The picture’s very misleading for this cake, I’m afraid. I made it as a small thank you to my in laws for watching the daughter while we’re away at a wedding this Saturday, so the actual cake was wrapped up safely, still in its tin, ready for transporting to Wales, before I remembered to take any photos. Luckily, I had enough mix to make a few smaller loaves too (just as well, as the daughter looked very forlorn at the idea of making a cake she couldn’t eat) so that’s what I took a photo of. Besides, I think the mini loaves are cute.
Old Fashioned Lemon & Poppyseed Cake
- 240g softened butter
- 200g caster sugar (plus a couple of tbsp for sprinkling)
- Zest and juice of two lemons
- 3 large eggs
- 210g self-raising flour
- 90g plain flour
- 2tbsp poppyseeds
- Preheat the oven to 170°C
- Cream together the butter and sugar, and add the lemon zest
- Add the eggs one at a time, with a tablespoon of flour for each one
- Mix in the rest of the flour, then the lemon juice and poppyseeds
- Put into a greased and lined loaf tin (or mini tins!) and sprinkle with caster sugar.
- Bake for about at hour (or thirty minutes for the little ones) or until a cake tester comes out clean
- Cool in the tin before turning out