I haven’t done any sweet baking since fairy cakes at school.  Then this recipe arrived on the same day as my poppy harvest and I couldn’t help thinking that someone was trying to tell me something.

I've made it twice now and it is an absolute keeper. 

Ingredients 

    •       200g soft brown sugar

    •       115g unsalted butter

    •       2 lemons, zest and juice

    •       1/2 teaspoon Vanilla flavouring

    •       2 eggs, beaten

    •       50g sourdough starter

    •       180g self raising flour

    •       1 tablespoon poppy seeds

    •       Pinch of salt

    •       Lemon icing to finish; 4 teaspoons lemon juice 100g icing sugar

Method

    1      Grease and line 1 x 20cm spring form tin. Pre heat the oven to 180C.

    2      Cream the butter and sugar together with the lemon zest and vanilla until light and fluffy, and then gradually add the beaten eggs.

    3      Fold in the sourdough, followed by the flour, salt and the poppy seeds.

    4      Finally add the lemon juice.

    5      Place into the prepared tin and bake in the pre-heated oven for approximately 40 minutes, or until golden brown. Insert a skewer into the centre, if it comes away clean remove the cake. from the oven and allow to cool on a wire rack.

    6      When cool, remove from the tin.

    7      Mix together the ingredients for the lemon icing and decorate.