Lemon and Poppy Seed cake

I think I’ve mentioned previously that I enjoy cooking, I find it therapeutic, especially baking.  I recently stumbled across a recipe for a Lemon and Poppy Seed cake which is delicious and moist, and won’t last long once you taste it!  You should get 10-12 slices from this recipe.

50g poppy seeds
185ml warm milk
220g caster sugar
200g unsalted butter, softened
3 large eggs
300g self-raising flour
1 lemon, juiced and rind grated
300g icing sugar

Preheat the oven to 180 degrees (160 degrees fan oven).  Lightly grease a 20x10cm loaf pan (although I used a loose bottom round cake tin).

Combine the poppy seeds and warm milk in a bowl and set aside.  Combine the caster sugar and 185g of the butter until light and fluffy.  Mix in the eggs.  Fold in the flour, alternating with the poppy seed and milk mix.  Finally stir in the lemon rind.

Pour the mixture into the pan and bake in the oven for about 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.

Whilst the cake is cooling, melt the remaining butter and place in a bowl with the icing sugar and lemon juice, mix until smooth.  If the icing is too thick add some warm water, a tablespoon at a time, until the desired consistency is reached.  Drizzle the icing over the cake.  Enjoy!