Lemon and poppy seed loaf cake with cream cheese frosting
- April 2008
- Serves 8
- Takes 10 min to make, 1 hour 10 min to bake, plus cooling and decorating
This light and refreshing lemon loaf cake recipe is just the sort of thing to have on standby, in the freezer, for a rainy weekend.
- 30.2g (17g saturated)
- 50g (25.5g sugar)
Freeze the cake, wrapped in cling film, at the end of step 3 for up to 3 months. Defrost thoroughly, then continue with frosting.
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