Lemon poppy pound cake

Lemon cake with poppy seeds

A true classic. If you prefer you can dizzle lemon juice over the top while the cake is still warm. This will make it super moist and give it an extra tang. 
Lemon cake with poppy seeds

Ingredients:

  •  50g unsalted butter, melted
  •  1 tablespoon finely grated lemon rind
  •  1 cup caster sugar
  •  2 eggs
  •  1 cup self-raising flour
  •  2 tablespoons poppyseeds
  •  1/3 cup milk
  •  icing sugar to serve
Method:
Preheat your oven to 180°C. Grease and line a 19cm round cake tin.
Melt the butter then add the lemon rind, sugar and eggs. Stir to combine.
Sift in the flour, poppyseeds and milk in a large bowl and gently fold in until just mixed.
Spoon the mixture into the prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

 

Dust with icing sugar. Serve.
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