Lemon and Poppy Seed Cake


100g softened butter
150g caster sugar
2 eggs
150g self raising flour
grated rind of one lemon
100g poppy seeds

for the topping
juice of one lemon
50g caster sugar

Put the poppy seeds in a small pan and add a splash of milk. Heat a little then leave to cool for about 30 minutes.

Cream the butter and sugar together with the lemon rind until light and fluffy. Gradually beat in the eggs. Mix in flour, then add the milk and poppy seeds and stir well into a soft dough.

Pour mixture into a prepared, lined loaf tin. Bake in the centre of the oven at 180C for 45-50 minutes until well risen.

Towards the end of the cooking time heat the lemon juice with the remaining caster sugar until the sugar has dissolved.

Immediately the cake comes out of the oven make holes over the top with a skewer then pour over the hot syrup. Leave in the tin until cool.

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