Instructions

• Preheat the oven to 180C, line a cake tin with baking paper and sift the flour and baking powder in to a mixing bowl. Tip in the sugar and poppy seeds and combine.

• In a separate bowl, combine the milk, the juice of four lemons, the vanilla, oil and the zest of three lemons. Combine the dry and wet ingredients while mixing.

• Pour the cake mixture in to the cake tin and bake in the oven for 50 minutes or until cooked through.

• Leave the cake to cool in the tin for 5 minutes then carefully remove and place on a cooling rack. While the cake is cooling, combine the icing sugar with two tablespoons of lemon juice to form a thick icing.

• Pour the icing over the cooled cake, sprinkle poppy seeds and lemon zest on top.