Lemon & Poppy Seed Sponge Cake
125g castor sugar
3 tbsp lemon juice
1 tbsp grated lemon rind
1 tbsp poppy seeds
1 tbsp icing sugar
- Place flour, softened butter, sugar, eggs, lemon juice, rind and poppy seeds into a bowl and beat well.
- Pour into a greased baking tin
- Bake at 190°C (conventional oven) or 170°C (fan assisted oven) for 45 minutes.
- Turn out onto a wire rack to cool.
- When cold, dust with icing sugar.
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