A light, lemony cake with the delightful crunch of poppy seeds.
125g butter, with extra for greasing cake tin
1¼ cup castor sugar
2 tbsp poppy seeds
1 lemon, zested
3 tbsp lemon juice
2 eggs, beaten
1¼ cup plain flour
1 tsp baking powder
1/3 cup milk
1 lemon, zest and juice
225g icing sugar
Preheat oven to 180C.
Butter and line a round, 17-centimetre cake tin.
Cream butter and sugar in an electric mixer until light and fluffy.
Add poppy seeds, lemon zest and juice and mix well.
Add eggs and mix well.
Sift flour and baking powder and add alternately with the milk.
Pour mixture into tin and smooth the top.
Bake for 10 minutes, then turn oven down to 170C and cook for a further 45 minutes or until a skewer inserted into the centre comes out clean.
Remove and cool on cake rack.
For icing, mix lemon zest and juice with icing sugar until smooth.
Drizzle over cooled cake.