Lemon, thyme and poppy seed cake

This will keep, wrapped, before decorating, for up to three days.

Easy/Prepare ahead/Freeze (undecorated)

• Ready in 1 hr 20 mins, plus overnight infusing

• Serves 8-10

3tbsp milk 3 eggs

2tsp vanilla extract

150g self-raising flour

150g caster sugar

1tsp baking powder zest and juice of 2 lemons

3tbsp poppy seeds

185g unsalted butter, softened lemon zest strips, edible flowers and fresh lemon thyme leaves, to decorate for the lemon syrup

75g caster sugar

65ml of the lemon juice good handful of lemon thyme sprigs for the lemon glacé icing

250g icing sugar juice of 1 lemon you will need a 20cm loaf tin, buttered, and a piping bag

1 Heat the oven to 180C, gas 4. Mix together the milk, eggs and vanilla.

Put the flour, sugar, baking powder, lemon zest and poppy seeds and a pinch of salt into a large bowl. Mix together well then add the butter and half the egg mixture and mix well, beating all the time. Now add the rest of the egg mixture slowly, beating well.

2 Put into the tin. bake for 55-65 mins but cover with buttered foil after 30. For the syrup, dissolve the sugar in the lemon juice over a gentle heat, add the thyme sprigs and leave to infuse. Make small holes in the cake with a skewer and brush over half the syrup. leave the cake in the tin for 10 mins then remove and brush the cake all over with the syrup, including the base and sides. allow to cool then wrap in foil and leave for 24 hrs to allow the syrup to infuse.

3 to decorate, make the lemon glacé icing by mixing the icing sugar and lemon juice. Put into a piping bag and pipe lines across the cake, then scatter over the lemon zest strips, edible flowers and fresh lemon thyme leaves. >>