Ingredients for Cake Mix:

• 2 cups of plain flour
• 1 cup of white sugar
• 1 cup of melted butter (or cream cheese or mix of both)
• 4 tablespoons of poppyseeds
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 4 eggs
• Rind of 2 lemons
• Juice for 1 and 1/2 lemons

Ingredients for Glacing:

STEP 1:

Pre-heat the oven to 180 degrees (160 on convection oven) and grab a 22cm x 8cm round cake tin (*) and butter it, dusting it with flour afterwards.

STEP 2:

Pour the flour, baking powder, sugar, salt, poppy seeds, lemon rind in a bowl and mix them, then add the melted butter and lemon juice and mix into a very thick paste.

Add the eggs, mixing them in one by one. When all the eggs have been added, the texture of the mix should be like a thick sticky batter.

Pour the cake mix into the tin, using a spatula to get all the goodness in there. Then stick in the oven for about 1 hour and 15 min.

STEP 3:

Start preparing the lemon glacing by mixing the ingredients into a cup.

I like to melt the butter (or cream cheese) into a cup and mix in the sugar, then add the lemon juice last. The glacing should look and feel gooey and taste tangy and sweet.

You can check that the cake is ready by pricking it with a toothpick. If it comes out dry it means the cake is ready. Remove the cake from the tin and let it cool on a rack.

STEP 4:

Brush the top of the cake with the glacing. If there is extra glacing you brush over a second time and pour the rest on the plate used to display the cake as it will be quickly absorbed by the cake giving it extra moisture.

Eat and remember to leave some for your friends and loved ones.

 

NOTES:

(*) Dont worry if you cant find a cake-tin of the exact size, you can try something roughly similar or larger one or square tin if you have one instead, but remember that larger surface area makes the cake cook faster so keep an eye on the cake so as to not over/under cook it.