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Ingredients

50g poppy seeds
185ml warm milk
220g (1 cup) caster sugar
3 eggs
300g (2 cups) self-raising flour
200g unsalted butter, softened
1 lemon, rind grated, juiced
300g (2 cups) icing sugar

Method

Step 1 Preheat the oven to 180°C. Lightly grease a 20 x 10cm (base measurement) loaf pan.
Step 2 Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
Step 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.
Step 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. Garnish with the candied zest (see note).

Lemon & poppy seed drizzle cake

How to make Lemon & poppy seed drizzle cake

Ingredients

Method