Serves 16
50g poppy seeds
185ml warm milk
220g caster sugar
3 eggs
300g self-raising flour
200g unsalted butter
1 lemon, rind grated, juiced
300g icing sugar
50g poppy seeds
185ml warm milk
220g caster sugar
3 eggs
300g self-raising flour
200g unsalted butter
1 lemon, rind grated, juiced
300g icing sugar
- Preheat the oven to 180°C. Lightly grease a loaf pan.
- Combine the poppy seeds and milk.
- Combine the caster sugar and 185g of the butter. Add the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally, stir in lemon rind.
- Pour into the pan and bake in the oven for 40 minutes.
- Melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth. Drizzle over the cake. Simply divine!