Ingredients

• ¾ cup milk
• ½ cup poppy seeds
• 150 grams butter, softened
• ¾ cup castor sugar
• 2 eggs
• 1¾ cups flour
• 1 tsp each baking power and baking soda
• ¼ cup lemon juice
• 2 tsp grated lemon rind

Lemon Butter Icing

• 75 grams butter, softened
• ¾ cup icing sugar, sifted
• 1 tsp grated lemon rind
• 2-3 tsp lemon juice

Method

1. Heat the milk in a small saucepan and when hot but not boiling, stir in the poppy seeds. Set aside to cool for 30 minutes.
2. Beat the butter and sugar until light and creamy. Beat in the eggs, one at a time.
3. Sift the flour with the baking powder and baking soda and fold into the creamed mixture, alternately with the poppy seeds and milk. Lastly fold in the lemon juice. Turn into a greased and paper-lined 22cm x 12cm loaf tin.
4. Bake at 180ºC for 1 hour or until a skewer inserted comes out clean.. Allow the loaf to stand for 20 minutes before turning out onto a cake rack to cool. Ice when cold and decorate with extra grated lemon rind if wished.

Lemon Butter Icing

1. Beat the butter and icing sugar together until smooth and add the lemon rind and enough juice to make a smooth spreadable icing.