Lemon Poppyseed Cake

From Robin Cameron

Ingredients

Cake

  • 185g butter
  • 1/2 cup caster sugar
  • 1/4 cup honey
  • 1/4 cup poppy seeds
  • grated lemon/lime rind
  • 1/2 cup yogurt
  • 1-1/2 cup self-rising flour

Syrup

  • 1/4 cup honey
  • 1/2 cup caster sugar
  • 1/2 cup orange juice

Directions

  1. Cream (beat really well) butter, sugar, and honey until really soft and creamy.
  2. Add eggs one at a time and beat well between each.
  3. Mix in poppy seeds, lemon peel, and yogurt
  4. Add flour and mix well
  5. Put in a greased tin and cook about 45 min to 1 hour at about 375F
  6. Remove when the center of the cake bounces back when pressed lightly.
  7. Wait 5 minutes then tip cake out onto a plate.
  8. Spoon over the syrup which you have previously brought to a boil and is still very very hot. Spoon it over, making sure that you cover all bits of the cake. It will soak in!