I think the cake is extra good when it is left in the fridge for a while, then it becomes more compact and MOIST.
Ingredients
- 1 tbsp poppy seeds
- 4 dl plain white flour
- 2 tsp baking powder
- 3 dl sugar
- 3 x lemon peel
- 1 dl butter
- 3 x eggs
- dl milk
- 2 dl powdered sugar
- 1 ⅓ dl lemon juice
Method
- Mix the dry ingredients in a bowl.
- Preheat the oven to 180°C.
- In another bowl, beat the sugar and butter until soft before adding the eggs, milk and flour mixture one after the other until you get a smooth batter.
- Put in a bread pan/loaf tin, throw lemon slices on top and bake at 180° for about 1 hour.
- Cool on a wire rack and cover with a glaze of icing sugar with 2 tablespoons of lemon juice in it. Finally, sprinkle some poppy seeds on top.
