Lemon and Poppy Seed Cake

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This moist, moreish cake from Petersham Nurseries is finished with a citrus-flavoured icing. Poppy seeds add a satisfying crunch.

Total time1 hr and 45 mins.

250g unsalted butter, softened, plus extra for the tin

70ml whole milk

45g poppy seeds

250g caster sugar

5 eggs

250g plain flour

1½ tsp baking powder

2 lemons, 1 zested, 2 juiced (you’ll need about 1½ tsp of zest and 55ml of juice)

1 tsp vanilla extract

subheading: ICING:

1 lemon, juiced (you’ll need about 30ml of juice)

200g icing sugar

2 tbsp poppy seeds

Directions at olivemagazine.com

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