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Lemon and poppy seed cake

NZ Woman's Weekly

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Preheat oven to 180 deg C. Grease a 25cm ring pan and line the base with paper. Soak the poppy seeds in the milk and juice of half a lemon for 10 minutes.
Beat the softened butter, 1 tablespoon lemon rind and sugar until pale and creamy. Add the eggs, one at a time beating well after each addition.
Sift the flour and baking powder into another bowl. Add flour to the butter mixture in two batches, along with the sour cream (alternatively use milk), poppy seeds and milk.
Spoon the cake mixture into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
Meanwhile, make the syrup by combining the juice, sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved and simmer for 5 minutes. Spoon the hot syrup over the cake as soon as it comes out of the oven (use a skewer to poke holes for the syrup to soak into). Leave to cool in the pan.