Lemon and poppy seed cake
½ cup Demerara sugar
1 cup olive oil
1 cup milk
3 cups flour
1 tsp baking powder
½ tsp salt
1 cup poppy seeds, minced
2 tbs lemon juice
Grated zest of 2 lemons
½ cup lemon juice
Grated zest of 1 lemon
8 tbs powdered sugar
Combine sugar and oil. Stir in milk.
Add eggs, one at a time, to the oil and milk mixture. Whisk to combine all the ingredients.
In separate bowl mix flour, baking powder and salt, then gradually add to the liquid mixture.
Finally, add and combine poppy seeds, lemon juice and lemon zest.
Pour into the buttered or oiled round or bundt cake tin and bake for 45 minutes at 170˚C or if pierced with a skewer it comes out clean. Leave to cool in the mold for 5 minutes, and then turn onto the decorating or serving plate.
For the glaze mix all the ingredients, cook over medium heat for 3 minutes, and bring to the boil. Then reduce the flame and cook on low heat for another 10 minutes.
Drizzle the cake with hot icing, let the cake cool completely, and serve.