YOU WILL NEED
225g unsalted butter - softened
225g caster sugar
2 eggs
finely grated zest 1 lemon
1 tablespoon poppy seeds
225g plain flour
2 teaspoons baking powder
Pinch of salt
juice 1 & half lemons
85g caster sugar
Dried culinary rose petals to decorate
METHOD
1 Heat oven to 180C/ fan 160C/gas.
Beat together 225g of softened unsalted butter and 225g caster sugar until pale and creamy, then add 2 eggs, one at a time, slowly mixing through with the poppy seeds.
2 Sift in 225g plain flour, 2 teaspoon baking powder and a pinch of salt then add the zest of 1 lemon and mix until well combined.
3 Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
4 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the of 1 & half lemons with 85g caster sugar to make the drizzle.
5 Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool
6 Remove and serve with a sprinkle of rose petals.
YOU MIGHT LIKE TO KNOW
Such a wonderfully moist cake!! Similar recipes call for 4 eggs and use self raising flour but there is no need. This cake is soft and spongy every time! It will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
I spread butter on a slice in the morning or a splodge of cream
in the afternoon.
