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Before you jump to Lemon and Poppy Drizzle Cake recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
We all know that eating healthy meals can help us feel better within our bodies. Increasing our intake of well balanced meals while reducing the intake of unhealthy ones plays a part in a more healthy feeling. Eating more vegetables helps you feel better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it’s snack time. Finding snacks that will help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks which you can use when you need a quick pick me up.
Whole grain foods are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Choosing whole grain snacks is always better than eating the highly processed grains we commonly find in our grocery stores.
A large selection of easy health snacks is easily accessible. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to lemon and poppy drizzle cake recipe. You can have lemon and poppy drizzle cake using 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Lemon and Poppy Drizzle Cake:
- Take Cake
- Take 225 g caster sugar
- Provide 125 g margarine
- Provide 100 ml vegetable oil
- Prepare Finely grated zest of 3 lemons
- Take 4 medium eggs
- Provide 50 ml hot water
- Use 250 g plain flour
- Get 2 tsp baking powder
- Provide 75 g fine oatmeal
- You need 30 poppy seeds
- Prepare Syrup
- You need 150 g caster sugar
- Get 100 ml lemon juice
Instructions to make Lemon and Poppy Drizzle Cake:
- Line a 20cm square cake tin with baking paper. Beat the sugar with the oil Marge and lemon zest until fluffy. Add the eggs a little at a time and beat well until fully mixed.
- Whisk the hot water into the batter until smooth.
- Mix the flour baking powder oatmeal and poppy seeds thoroughly and beat this into the cake mixture.
- Pour into the cake tin and bake at 180 degrees (160 w/ fan) for 40 to 50 minutes.
- Once removed from the oven while the cake is still warm make small holes across the top of the cake using a skewer.
- Make the syrup by heating the lemon juice with the sugar and then once dissolved pour over the top of the cake slowly so it soaks through the holes.
- Dust with sugar to finish.
To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Combine the lemon juice and sugar in a saucepan and bring it to a boil. Tender lemon cake with a bit of poppy seed crunch. When we're feeling nostalgic, this delicately flavored cake is always at the top of our baking list. A favorite of ours for years, it was previously known as Carpenter Street Poppy Seed Cake, and was inspired by a local restaurant here in Norwich, VT.
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