125g very soft unsalted butter
200g caster sugar
3 eggs (medium) at room temperature
125g plain flour
1 tsp baking powder
20g poppy seeds
125g sour cream
for the glaze:
juice of 2 lemons
40g caster sugar
for the topping:
1 tsp caster sugar
1 tsp poppy seeds
- Pre-heat the oven to 150°C (fan assisted). Lightly grease the loaf tin and line the base with a strip of baking parchment.
- Place the butter and the caster sugar into the bowl of a stand mixer fitted with paddle attachment. Add the finely grated zest of 2 lemons and start mixing on a medium speed. Allow the butter to cream until very light in colour and fluffy.
- Thoroughly beat the eggs in a small jug using a little sauce whisk. Gradually incorporate the beaten egg into the creamed butter. Ensure the mixture doesn’t curdle.
- Sift the flour and the baking powder into a separate bowl and add the poppy seeds. Fold half of these dry ingredients into the creamed butter using a rubber spatula or a metal spoon.
- Add the sour cream into the batter, fold until smooth and then lightly mix the remaining flour into the bowl to get a smooth consistency.
- Pour the batter into the prepared loaf tin and bake in the pre-heated oven for 45 - 50 minutes or until a skewer inserted in the centre comes out clean.
- In the meantime, make the lemon syrup by combining the lemon juice and sugar in a small saucepan. Place the pan over a medium heat and stir continuously to allow the sugar to dissolve completely. Simmer to a lightly coating syrup and set aside.
- When the cake is done, remove from the oven and place the tin on a cooling rack. Gradually and evenly spoon the syrup onto the cake allowing it to absorb all the liquid.
- Mix the caster sugar with the poppy seeds and sprinkle over the top of the cake. Leave the cake to cool completely in its tin.
- When the cake has cooled, remove gently from the tin and store in an airtight container for up to 4 days. Wrapped up tightly in cling film, this cake freezes well.