"Lemon Poppy Seed Cake"

Ingredients

⅜ large eggs
28⅛ g sugar, caster
15 ml double cream
9⅜ g butter, cubed
1¼ g poppy seeds
⅜ lemons, zested
21¼ g flour, plain
2/13 tsp baking powder
0 tsp salt
12½ g icing sugar
⅜ tbsp lemon juice

Method

Preheat oven to 180 C
Grease a loaf tin and line with parchment
Whisk ⅜ large eggs and 28⅛ g sugar, caster until pale and frothy (2 mins)
Add 15 ml double cream and whisk 2 mins
Melt 9⅜ g butter, cubed in a small saucepan
Add 1¼ g poppy seeds and ⅜ lemons, zested and set aside
Sift 21¼ g flour, plain, 2/13 tsp baking powder and 0 tsp salt into bowl and fold into egg mixture
Fold in butter mixture
Add to tin
Bake for 50 minutes
Whisk 12½ g icing sugar and ⅜ tbsp lemon juice and pour over hot cake
Leave for 30 minutes before removing from the tin
Eat at room temperature