I haven’t been baking for quite sometime. Life has been getting pretty busy lately. Busy with kids especially taking care of their homework. Try to find some time to bake and finally did one Lemon Poppy Seed Cake.  The recipe are from CK, the home economist which I have been working with her for the past few years. She is a great cook and a great baker too. I wonder whether I still have the chance to work with her or not when I join the new company next week.

Anyone have any idea where to get Poppy seed in Malaysia? I don’t think I have seen any of it in the baking supply shop. This McCormick Organic Poppy Seed are given by my ex-colleague, TCH. I love McCormick products but too bad this particular range is not selling here. The recipe shared by CK is definately a recipe keeper. I am going to bake one again when I can find the time again.

Ingredients:
200g butter, at room temperature
140g caster sugar
280g self-raising flour, sifted 
3 large eggs
2 tsp vanilla essence
2 tsp lemon essence

Buttermilk Mixture: ( combine together )
Juice of 1 lemon & rind
100ml milk or evaporated milk
30g poppy seeds

Method:
1. Beat butter and sugar until fluffy.Add in vanilla and lemon essence.
2. Separately, whisk egg till light and fluffy.
3. Then alternately add in sifted flour and eggs into the butter mixture .
4. Pre-heat oven at 180 DC and grease and line a 20 cm square pan.
5. Bake for 50 mins or until a skewer inserted into the middle of the cake comes out clean.