Lemon Poppy Seed Cake

Serves: 8 to 10

Prep Time: 20 min

Cooking Time: 30 min

Ingredients:

For the cake:

• 380 gr self raising flour

• 340 gr sugar

• 1 tsp salt

• 1 tsp baking powder

• 1 ½ tbsp poppy seeds

• grated zest of one lemon

• 1 tsp vanilla seeds (or vanilla extract)

• 3 eggs

• 250 ml vegetable oil

• 375 ml milk

For the lemon syrup:

• 2 freshly squeezed lemons

• 115 gr sugar

• 2 tbsp water

Method:

1. Preheat the oven at 170°C.

2. In the standing mixer’s bowl mix together the flour, sugar, salt, baking powder, poppy seeds, lemon zest and vanilla seeds (if using vanilla extract, leave this for later).

3. In a separate bowl mix together the wet ingredients: eggs, vegetable oil, milk and if using, the vanilla extract.

4. Pour the wet ingredients into the dry ones and mix until you obtain a smooth mixture.

5. Pour into a non-stick loaf tin. (Butter and flour the tin in order to prevent the cake from sticking).

6. Bake in the oven for approximately 60 – 75 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. Cover the cake with a piece of foil for the first 45 minutes in order to avoid the top from burning.

7. While the cake is in the oven, pour the lemon syrup ingredients in a small pot. Bring to a boil and let cook over medium heat until all the sugar has dissolved. Let the mixture cool down completely.

8. Once the cake is out of the oven, make small slits all over the cake by using a small knife. Pour the lemon syrup over the cake. Let the cake cool down completely before serving.

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