Neither of us are big cake eaters, or sweet stuff of any kind really. But we do not enjoy the odd bit of home-baked cake. Shop bought cake tastes....well that's the point really, often it doesn't taste of anything!
Lemon cake is perfect for me as it combines sweet and sharp. It's almost like not actually eating cake!
Anyway, this is an easy cake to make, it looks beautifully rustic, and is delicious in the afternoon with a nice cup of tea.
2 large eggs
125 ml vegetable/sunflower/extra virgin oil
175 g caster sugar
zest of 3 lemons
3 tablespoons poppy seeds
125 ml milk
250g self-raising flour
& for the top:
The juice of the 3 lemons
4 tablespoons sugar
(Soak the poppy seeds in the milk for at least an hour before you make the cake)
Pre-heat the oven to 180c
Beat the eggs, sugar, oil, lemon zest, milk & poppy seeds in a bowl
Add the flour & mix in to form a batter
Tip into a 2lb loaf tin (lined or greased & floured)
Bake for 40-50 mins (depending on your oven) on the middle shelf
While it's baking, mix the juice of the lemons with 4 tablespoons of sugar
Check the cake's done by poking with a skewer. As it's such a light coloured batter you'll pretty much know by the colour of the top. If it's burning, it's done!
Poke a skewer into the top of the cake in several places. Tip the lemon/sugar all over the top of the cake.
Leave for 20 mins and then tip out to cool