- 225 g unsalted butter
- 225 g caster sugar
- 4 eggs
Heat oven to 180*C. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, whisking after each addition
- 225 g flour
- 2 tsp baking powder
- 2 tbsp poppy seeds
In a small bowl, combine the flour, baking powder and poppy seeds. Add gradually (a few tablespoons at a time) to butter and sugar mixture and continue to mix until smooth.
Add lemon zest and milk to mixture, and whisk again
Transfer the mixture to a prepared tin and spread easily. Bake for 25-30 minutes.
- 1½ lemon juice (for coating)
- 50 g caster sugar (for coating)
To make the syrup, heat lemon juice and sugar in pan. Stir frequently until sugar dissolves. Simmer for a couple minutes until syrupy.
When the cake is ready, use a skewer to make holes in surface (this will become bottom). Pour a third of syrup over the top surface. Leave to cool for 5mins then turn cake out onto wire rack. Prick holes over top and pour rest of syrup over cake.
- 125 g confectioner’s sugar (for serving)
- ½ lemon juice
- 25 g caster sugar
- ¼ lemon zest
Sift icing sugar and mix with lemon juice (enough to make thick icing). Spoon over top of cake, allowing icing to drip down sides of cake. Top the icing with lemon zest mixed with caster sugar and poppyseeds.