Stranger Foods

Lemon and poppy seed cake

Serves 8 | Prep 20 mins | Cook 50 mins

Ingredients

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Imperial

x0.5

Glaze

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Preheat the oven to 160°C/Gas 4. Grease the loaf tin and line with baking parchment, then set aside.
Place the eggs and sugar in the bowl of an electric mixer and whisk on a medium-high speed for about , until pale and frothy. Add the cream and continue to whisk for about , until the mixture has combined, thickened a little and turned pale.
In the meantime, melt the butter in a small saucepan over a low heat, add the poppy seeds and lemon zest and set aside.
Sift the flour, baking powder and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding through the butter, poppy seeds and zest.
Spoon the mixture into the cake tin so that it rises three-quarters of the way up the sides. Place the tin on a baking tray and cook for about or until a skewer inserted into the centre of the cake comes out clean.
Make the glaze by whisking the icing sugar with the lemon juice in a bowl. Pour this over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice glaze. Set aside to cool for before removing from the tin. Leave to come to room temperature before serving.