Lemon and poppy seed cake

This is basically a madeira cake with added juice and seeds, which makes it just that little bit more moist. It's also lovely and easy to make - practically foolproof: if the middle of the cake is still uncooked when the outside is almost ready, just turn down the oven a bit and leave it in a little longer. Perfect with a cup of tea!

Ingredients:
240g softened unsalted butter
200g caster sgar, plus extra for sprinkling
grated zest of one lemon
3 large eggs
210g self-raising flour
90g plain flour
juice of 1 ½ lemons
2 tbsp poppy seeds

Method:

1. Preheat the oven to 150° C fan (170° C electric / gas mark 3). Butter and line a 23 x 13 x 7cm loaf tin.
   
2. Cream the butter and sugar and add the lemon zest.
   
3. Add the eggs one at a time with a little of the flour for each. Then gently mix in the rest of the flour.
   
4. Finally mix in the lemon juice and poppy seeds.
   
5. Transfer to the loaf tin and sprinkle with caster sugar. Bake for one hour or until a cake-tester comes out clean. Remove to a wire rack, and let it cool in the tin before turning out.