Cook Time: 45 Minutes
What you need
- 225g/8oz Odlums Self Raising Flour
- 125g/4oz Butter or Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 3 Eggs
- 2 tablespoons Milk
- 1 teaspoon Goodall’s Vanilla Essence
- 2 tablespoons Poppy Seeds
- Grated Rind of 1 Lemon
Glaze
- 175g/6oz Icing Sugar
- 1 tablespoon (approx) Lemon Juice
Recipe Steps
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
- Cream butter/margarine and sugar together in a bowl. Beat in the eggs, one at a time, then beat in the milk and vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- When baked, turn out onto a wire tray to cool.
- Mix icing sugar and lemon juice together to form a glaze. When the cake is cold, spread over the top of the cake.
- Store in an airtight container.
