This is a great alternative to a lemon drizzle cake - not that there's anything wrong with a lemon drizzle cake, of course! And if lemon isn't your thing, try using the juice and zest of oranges instead.
Ingredients:
225g unsalted butter, softened
225g golden caster sugar
3 eggs
Juice and zest of 3 lemons
225g self raising flour
1 tsp baking powder
30g poppy seeds
200g icing sugar
2 tbsp lemon juice
Pre-heat your oven to 160c and lightly dust a non-stick bundt tin with flour.
In a large mixing bowl, cream together the butter and sugar until it's light and fluffy.
Add the eggs and lemon juice/zest and give it a good mix. Sift in the flour and baking powder, and gently fold it into the mixture.
Lastly, stir in the poppy seeds, until they're well distributed throughout the batter.
Spoon the batter evenly around the prepared tin, and use the back of a spoon to level it out as much as possible.
Bake for 40-45 minutes, until well risen and springy to the touch. As ever, a skewer inserted into the middle of the sponge should come out clean when it's cooked.
Leave the cake to cool in the tin for 10-15 minutes before turning it out on a wire rack to finish cooling completely. While it's cooling, you can make up the icing.
In a small bowl, stir the lemon juice into the icing sugar. You need it thick enough to drizzle over your cake.
If it becomes too runny, add a little more icing sugar, and if it's too thick, add a little more lemon juice.
Drizzle the icing over the sponge and let it set before serving.
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