Enjoy the last of the warm summer afternoons with a slice of this light and refreshing cake. This classic recipe is finished with a tangy drizzle icing and looks lovely served up on a platter for guests.
1. Preheat the oven to 180°C. Lightly grease a 20 x 10cm (base measurement) loaf pan.
2. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
3. Place the caster sugar, eggs, flour, 185g of the butter, lemon rind and poppy seed and milk mixture in an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick, then pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
4. Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.
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