About this recipe:This lemon cake is utterly delicious. It's moist and packed full of lemony goodness. You need to plan ahead of time, as the cake needs to sit for one day. If you have any leftovers, it makes great toast.
300g plain flour
1 teaspoon salt
1 1/2 tablespoons grated lemon zest
4 1/2 tablespoons poppy seeds
225g caster sugar
300g unsalted butter, softened
150g caster sugar
175ml lemon juice
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Preheat oven to 180 C / Gas 4. Grease and flour a 23x13cm loaf tin.
Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 225g sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf tin.
Bake for 60 to 75 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.
To make the syrup, combine 150g sugar with the lemon juice in a small saucepan. Bring to the boil, then remove from heat and set aside to cool. When the cake is done, place the tin on a wire rack with a baking tray underneath. Prick the top of the cake several times with a skewer or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
Allow cake to cool slightly before removing from the tin to the wire rack to cool completely. When completely cooled, wrap the cake if foil and let it sit for 1 day before serving.