Thermomix Lemon and Poppy Seed Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 220 g Caster sugar
  • 225 g Plain flour
  • 1/4 cup Poppy seeds
  • 1 tsp Vanilla extract

• Dairy

  • 125 g Butter
  • 1/2 cup Milk

Found on thermobliss.com

Ingredients

• 125g of butter – softened
• 1 teaspoon of vanilla extract
• 220g of caster sugar
• 3 eggs
• 225g of plain flour
• ½ teaspoon of baking powder
• ¼ teaspoon of bicarbonate of soda
• ½ cup of milk
• 1 tablespoon of finely grated lemon rind.
• ¼ cup of Poppy Seeds

Directions

• Line a large loaf tin with baking paper and preheat your oven to 150 degrees.
• Place the softened butter into your Thermomix bowl and mix 2 minutes on speed 3 until it is pale and creamy.
• Once the butter is pale and creamy, add the eggs and mix for 10 seconds on speed 3 to combine.
• Add the remainder of your ingredients and mix for 10 seconds on speed 4 - if your mixture hasnt quite combined, mix for a further 5 seconds on speed 4 or until your mixture is smooth.
• Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
• Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
• Once cool, prepare the cream cheese icing by placing 250g of softened cream cheese and 100g of softened butter into an electric mixer and beating for 3 – 4 minutes until well combined. Add 1¼ cups of icing sugar and 1 teaspoon of vanilla extract and mix well to combine.
• Use a spatula or a butter knife to then spread the icing over the cake.