Lemon and poppy seed pound cake`

Ingredients:

225g/8oz Odlums Self Raising Flour
125g/4oz Margarine
125g/4oz Caster Sugar
3 Eggs
2 tablespoons Milk
1 teaspoon Vanilla Essence
2 tablespoons Poppy Seeds
Grated Rind of 1 Lemon

Glaze

175g/6oz Icing Sugar
1 tablespoon (approx.) Lemon Juice

Method:

  1. Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
  2. Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
  3. Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
  4. Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
  5. When baked, turn out onto a wire tray to cool.
  6. Mix icing sugar and lemon juice together to form a glaze. When the cake is cold, spread over the top of the cake.
  7. Store in an airtight container.