Lemon Poppy Seed Cake

• Grease and line a round baking tin.

• Heat your oven to 180°C/ 350°F/ gas mark 4. Put the soft butter into a large mixing bowl, add the lemon zest and beat with an electric mixer for a minute until creamy.

• Gradually beat in the sugar, a couple of tablespoons at a time. Once all the sugar has been added, scrape down the sides of the bowl then beat for a further 2-3 minutes until the mixture looks paler in colour and lighter in texture.

• Put the eggs in a small bowl and beat with a fork, just to mix. Gradually add to the sugar mixture (roughly a tablespoonful at a time), beating well after each addition and scraping down the sides of the bowl from time to time. To prevent the mixture from curdling add a tablespoon of ground almonds with each of the last 2 additions of beaten egg.

• Scrape down the sides of the bowl once again, then sift the rest of the ground almonds and the flour over the egg mixture. Carefully and thoroughly fold them in using a large metal spoon. When you can no longer see any streaks of flour add the poppy seeds and gently fold in.

• Scrape the mixture into the prepared tine and spread evenly. Place in the heated oven and bake for 45-50 minutes until golden brown and the top springs back when gently pressed in the centre.

• Set the tin on a wire rack. Carefully run a round-bladed knife around the sponge to loosen it from the tin, then unclip the side and leave to cool. Once cold remove the sponge from the tin and dust with plenty of icing sugar, sprinkle poppy seeds on top and decorate with fresh lemon pieces.

If you love all cakes lemon and zesty, you must try our Lemon Meringue Cupcake packed in a case of 12, with 10 weeks shelf life and sutiable for vegetarians, yum!