PREPARATION: 15min ~ COOK: 45min ~ READY IN: 1hr
(MAKES 1 LOAF)
175 g Ashgrove Traditional Butter, softened
3⁄4 cup sugar
1 tsp vanilla extract
Zest of 5 lemons
3 tbsp poppy seeds
2 large eggs
3/4 cup almond meal
1 3/4 cup self-raising flour
1 cup icing sugar
Enough lemon juice to make a smooth paste
- Pre heat oven to 170 degrees.
- Place the butter, sugar, vanilla, poppy seeds and lemon zest in an electric mixer and beat till light and fluffy. Add the eggs one at a time until well incorporated.
- Gently fold in the flour and almond meal.
- Spoon the mixture into a lightly greased 22cm loaf tin lined on the bottom with baking paper and bake for 45 minutes or until a skewer comes out clean. Allow to cool before turning out onto a wire cake rack.