Ingredients:
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50g unsalted butter, melted
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1 tablespoon finely grated lemon rind
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1 cup caster sugar
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2 eggs
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1 cup self-raising flour
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2 tablespoons poppyseeds
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1/3 cup milk
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icing sugar to serve
Melt the butter then add the lemon rind, sugar and eggs. Stir to combine.
Sift in the flour, poppyseeds and milk in a large bowl and gently fold in until just mixed.
Spoon the mixture into the prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Dust with icing sugar. Serve.