The last time I tried to make this it was a complete and utter disaster. I overfilled the cake tin (should have known better) and the whole thing came cascading over the edge. Nightmare.
Determined to not be beaten (no pun intended) by a silly lemon and poppy seed cake, I thought I’d have another go and I’m pleased to say it was a success. It’s got an incredible moist sponge which is perfectly complimented with a generous drizzle of tangy, lemon icing.
A naughty but very nice way to perk up your afternoon.
- 50g poppy seeds
- 185ml warm milk
- 220g caster sugar
- 3 eggs
- 300g self-raising flour
- 185g unsalted butter, softened
- rind of one grated lemon grated
- 25g unsalted butter
- 300g icing sugar
- juice of one lemon
Preheat the oven to 180C (160C fan) and lightly grease a 20 x 10 cm loaf tin. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
Mix the caster sugar and butter until light and fluffy and add in eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix then add in lemon rind.
Pour into the pan (make sure you don’t fill it too much) and bake in the oven for about 1 hour and turn onto a wire rack to cool.
For the lemon icing, melt the butter and add icing sugar and lemon juice. Mix until smooth.
Once the cake is cool pour icing all over the cake. To finish grate some lemon rind over the top.
Thank you BBC Good Food for this fabulous recipe.