Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve