Luscious Lemon-Lime Poppy Seed Cake
Easy to make, with just the right amount of sweetness, this combination of lemon and lime is delicious!
Servings Prep Time
1cake 15minutes
Cook Time
45minutes
Servings Prep Time
1cake 15minutes
Cook Time
45minutes
Ingredients
Lemon Drizzle
Instructions
  1. Heat oven to 350 degrees F.
  2. Oil and lightly flour a bundt pan. ( A bundt pan makes a regular cake quite fancy!)
  3. In a large mixing bowl, cream together the butter and sugar until fluffy.
  4. While the creaming is happening, add the vinegar to the milk and let it sit for a moment.
  5. When your butter mixture is fluffy, add the milk, flavourings, citrus peel and juices.
  6. Stir or sift together your dry ingredients, not including your poppy seeds. Once sifted, stir in your poppy seeds.
  7. Add your dry ingredients to your wet and beat until smooth. Don’t over mix.
  8. Pour your batter into your greased and floured pan.
  9. Bake for approximately 40 minutes. Remove from oven and let stand in pan for ten minutes. Then, unmold onto a cooling rack with a plate under the rack.
  10. While cake is still warm, mix your icing sugar and citrus juices. Use a toothpick to poke some small holes all over the top and sides of your warm cake. Brush or spoon your drizzle over the cake. Some will run off through the rack, so just keep pouring it back over the cake until it has absorbed all the flavours and juices!
  11. Decorate with the lemon and lime zest. If desired, make a simple white glaze with lemon juice and icing sugar to drizzle over the cake when it is cool.
Recipe Notes

Happily, this cake can be made a day or even two ahead and will still be moist and tasty! It would also make a great base for a vegan trifle!