Lemon Poppy Seed Cake

Ingredients:

3 large eggs, lightly whisked
3 tbsp milk
1/2 tsp vanilla extract
210g plain flour, sifted
150g granulated sugar
3/4 tsp baking powder
1/4 tsp salt
200g butter (softened)
1 tbsp finely-grated lemon zest
3 tbsp poppy seeds

For the Lemon Syrup:
50g sugar
60ml lemon juice

Method:

Cream together the butter and sugar until light and fluffy. Add the eggs a little at a time and beat into the butter mix very well after each addition. Sift the flour, baking powder and salt into a bowl then add to the butter and egg mix and combine well. Add the milk, vanilla extract, lemon zest and poppy seeds and mix well to combine.

Tip the batter into a greased and buttered loaf tin and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for about 30 minutes, then cover the top of the cake with a piece of buttered foil (to prevent the top from browning too much) then return to the oven and bake for a further 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.

Whilst the cake is still baking, add the lemon juice and sugar to a small pan and heat until the sugar dissolves. As soon as the cake emerges from the oven and whilst it's still in the tin poke all over with a skewer and brush the top of the cake with half the lemon juice glaze. Allow to cool for 10 minutes then invert onto a wire rack. Poke the bottom and sides of the cake with the skewer and apply the glaze with a brush. Allow the cake to cool completely before serving.

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