Sweet Lemon Cake (Print Version)
# Ingredients:
01 -
1/3 cup white sugar.
02 -
1 cup plain flour.
03 -
1/2 teaspoon table salt.
04 -
2 1/2 teaspoons rising powder.
05 -
1/2 cup cooking oil.
06 -
3 eggs, room temp.
07 -
2 tablespoons lemon peel shreds.
08 -
1/2 cup fresh lemon juice.
09 -
2 tablespoons poppy seeds.
10 -
1/2 teaspoon vanilla.
11 -
2 tablespoons sugar for the topping.
12 -
1/2 cup milk for soaking.
13 -
2 tablespoons butter for soaking.
14 -
2 tablespoons milk for icing.
15 -
1 cup powdered sugar.
# Instructions:
01 -
Set your oven to 375°F and get your springform pan lined up.
02 -
Combine the flour, sugar, salt, and rising powder using a whisk.
03 -
Whisk together eggs and oil, then fold into your dry mix.
04 -
Mix in lemon zest, lemon juice, seeds, and vanilla to your batter.
05 -
Fill the pan with your batter and bake for 30 to 35 mins.
06 -
Gently heat milk, butter, and sugar together till melted.
07 -
Poke holes across the top of the baked cake and pour on the warm topping.
08 -
Blend powdered sugar with milk and drizzle over the cooled cake.
# Notes:
01 -
Fine to freeze without icing.
02 -
Stays good for 2-3 days at room temp.
03 -
No need to chill.