Lemon & poppy seed loaf cake

• butter↗150g g

  softened, plus extra for the tin

• golden caster sugar↗150g g
• eggs↗2
• lemons↗3

  zested (pare some into strips to decorate, if you like) and juiced for the icing, below

• poppy seeds↗2 tbsp tbsp
• natural yogurt↗150g g
• self-raising flour↗175g g
• icing sugar↗100g g
• lemon juice↗2-3 tbsp tbsp

  (see above)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar together with an electric whisk until pale and fluffy. Crack in the eggs, one at a time, beating well after each addition. Fold in the lemon zest, poppy seeds and yogurt, followed by the flour and a small pinch of salt, until you have a smooth batter.

2. 2

   Scrape the batter into the tin and level the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

3. 3

   If you want to ice it, mix the icing sugar and lemon juice until it’s a thick but drizzly consistency. Spoon over the top of the cake, allowing it to drizzle down the sides, and leave to set before slicing. Scatter over the pared zest to decorate, if you like. Will keep for up to three days in a cake tin.