Butter Lemon Cake with Poppy Seeds using Rice Cooker by Lily Teo

*use a 8” springfoam cake tin by Nasilemaklover

250g butter
200g sugar
2 lemon, finely grate the rind
4 large eggs
280g cake flour
2tsp of double action baking powder
4tbsp milk
20g blue poppy seeds

Ingredients for Lemon glaze
8tbsp sugar
2 lemon, extract juice
2 lemon, finely grate the rind

1. Sift cake flour and baking powder in a bowl.
2. Beat butter with the sugar until pale and fluffy.
3. Add in egg one at a time, then add in lemon rind, mixing well.
4. Fold in the flour and milk, combine well. Last add in poppy seeds, stir well.
5. Pour the mixture into cake tin.
6. Bake in pre-heated oven at 180C for 50mins. (longer time if using rice cooker)
7. While baking the cake, start to prepare the lemon glaze.
8. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
9. When cake done, remove cake from the oven and prick all over with a skewer.
10. Pour over the lemon glaze over the hot cake.
11. Ideally to leave cake to set overnight, to get better flavour.

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