For the cake
1/2 teaspoon vanilla extract (or essence)
3/4 cup sugar
2 cups self raising flour
1 cup milk
rind of 1 lemon
2 teaspoons lemon juice
1 tablespoon poppy seeds
For the glaze
3 tablespoons sugar
rest of juice from lemon
Preheat your oven to 180 d (c). Grease and line a standard round cake tin.
Cream butter, add sugar, vanilla and grated lemon rind. Beat until nice and creamy. Add eggs one at a time and beat well.
Add the 2 tspns of lemon juice to the milk and mix lightly. Add the sifted flour and milk to the butter mixture in turns while beating slowly. Add in poppy seeds. Beat until creamy.
Bake for 30 - 40 minutes, cake is cooked when a skewer stuck into the middle comes out clean.
When ready, turn out onto a wire rack to cool.
While the cake is warm, brush on the glaze which you've prepared while the cake is cooking.
In a small saucepan, heat the sugar and lemon juice for about 5 minutes until beginning to thicken. You can let the glaze trickle down the sides of the cake if you have it on a plate!
This cake is gorgeous warm with double cream or icecream. Very popular with the children too!