Lemon and Poppy Seed Cake

What do I need?

• 60 g poppy seeds
• 175 mL warm milk
• 200 g caster sugar
• 3 eggs
• 300 g self-raising flour
• 200 g unsalted butter, softened
• Rind and juice of 1 lemon
• 300 g icing sugar

How do I make it?

1. Preheat your oven to 190°C. Lightly grease a 20 x 10 cm loaf pan.
2. In a bowl, combine the poppy seeds with the warm milk and let them sit for 15 minutes.
3. With an electric mixer, beat together the caster sugar, eggs, self-raising flour, 180 grams of the softened butter, lemon rind, and the poppy seed and milk mixture. Beat on high speed for 5 minutes until the mixture becomes pale and thick.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Once baked, transfer the cake to a wire rack to cool.
5. While the cake is cooling, melt the remaining butter. In a separate bowl, mix the melted butter with the icing sugar and lemon juice. Beat with an electric mixer until the icing is smooth.
6. Once the cake has cooled completely, drizzle the lemon icing over the top.