Ingredients:
150g room temperature unsalted butter in cubes
150g caster sugar
150g plain flour
3 large eggs
3 tsp baking powder
1 tsp turmeric powder
zest of a lemon
1 tbsp lemon juice
pinch of salt
2 tbsp black poppyseed <optional>
Icing:
50g icing sugar
2 tbsp lemon juice
Preheat the oven to 180℃. Grease and line a 900g loaf tin having said that: I use a disposable liner.
Put the butter and sugar in a mixing bowl fitted with a paddle attachement and mix until it resembles softened ice cream.
Add all other cake ingredients and mix for 2 minutes. Scrape down the sides of the bowl and mix for a futher minute.
Pour the batter into the prepared loaf tin and bake for 40 minutes or until a skewer/uncooked spaghetti/knife comes out clean.
Leave the cake to cool in the tin for 5 mintues before removing it.
Combine the icing sugar and lemon juice in a small bowl and pour onto the cake whilst it is still warm.
Serve warm or cold.
