Poppyseed and Lemon Drizzle Loaf
125g SR flour
30g poppy seeds
90g caster sugar
2 level tbsp honey
2 medium eggs
Rind of 1 lemon
2 tbsp milk
Juice of 1 lemon
Set the oven to Gas 4, 180degC
Place all the cake ingredients in a bowl and beat until the mixture is smooth. Spoon it into a lined loaf tin (the recipe says 1lb, but I use a 2lb)
Bake for 30-40 minutes until the cake has risen and a skewer inserted into the cake comes out clean. Remove from the oven.
Immediately spread the sugar over the top of the loaf in an even layer and drizzle over the lemon juice. Leave to cool completely in the tin.
Keeps for 2 days – if it lasts that long!