Lemon Poppy Seed Pound Cake

Makes 12-14 slices

3/4 cup & 1 1/4 sticks unsalted softened butter

1 cup superfine sugar

3 beaten eggs

1 cup self-rising flour

1 tablespoon poppy seeds

2 teaspoons finely grated lemon zest

Syrup Ingredients:

3 tablespoons granulated sugar

1 lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Grease and base line a 10-inch loaf pan. For the cake, cream the butter and sugar together in a bowl until light and fluffy.

2. Gradually beat in the eggs, beating well after each addition, then fold in the flour, poppy seeds and lemon zest. Turn the mixture into prepared pan and smooth the surface.

3. Bake in the oven for 1 hour 30 minutes or until risen and golden and a skewer inserted into the center comes out clean. Remove the cake from the oven but leave it in the pan.

4. To make the syrup, gently heat the sugar and lemon juice together in a saucepan, stirring until the sugar has dissolved. Bring to a boil, then remove the pan from the heat and pour the hot syrup over the hot cake. Leave the cake to cool completely in the pan, then turn out and serve in slices.

5. Enjoy!

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