250g unsalted butter
250g caster sugar
4 large eggs
250g self-raising flour
1 tsp baking powder
1 tbsp poppy seeds
1 lemon zest
2 tbsp milk
juice of 2 lemons
150g icing sugar
freeze-dried raspberries (Waitrose)
Use a tray or roasting tin approximately 30 x 23 x 4cm
Heat the oven to 180°C (Fan oven).
Cream together the butter and caster sugar till light and fluffy. We like to melt the butter a little bit in the microwave and put it in the magi mix with the sugar.
Add the eggs and milk to the butter and sugar mixture (you don’t need to mix yet). Add all the dry ingredients on top– self-raising flour, poppy seeds, lemon zest, 1 tsp baking powder.
Mix together until combined – this should only take about 10 seconds.
Pour the mixture into a lined tray (using baking parchment)
Bake in the oven for 35-45 minutes. Use a skewer to check your cake is ready. Insert the skewer into the middle of the cake - if it comes up with any raw mixture, put it back in the oven for another few minutes.
Once your cake is ready, prod it with the skewer all over to make lots of small holes.
Mix together the lemon juice and sieved icing sugar and pour onto your warm cake. Sprinkle with the freeze-dried raspberries and leave to cool. We like to cut it into small squares to place on our platters.