Poppyseed and Lemon Drizzle Loaf

DS and I made a cake for DH's birthday - one of our favourites, a Poppyseed and Lemon Drizzle Loaf.

The recipe?

Poppyseed and Lemon Drizzle Loaf

125g SR flour

30g poppy seeds

90g caster sugar

2 level tbsp honey

125g butter

2 medium eggs

Rind of 1 lemon

2 tbsp milk

Topping:

30g sugar

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!