Lemon and poppy seed cake

seeds cake
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

  1. Preheat the oven to 180°C. Lightly grease a loaf pan.
  2. Combine the poppy seeds and milk.
  3. 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.
  4. Pour into the pan and bake in the oven for 40 minutes.
  5. 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!