Lemon Poppyseed Syrup Cake

I've made this cake on numerous occasions and it always appeal to the crowd. Last week again, I was asked to bake this cake for a birthday boy who just turned 40! I also baked him the same cake last year. Looks like we've established this as an annual birthday cake for him - the forever classic Lemon Poppyseed Syrup Cake which is constantly versatile in its appearance but has a tangy sweet and crunchy texture.

To my horror, I realised I've not posted this recipe so here it is. This is a slight adaptation from the original "Lemon-Syrup Loaf Cake" from Nigela Lawson's How To Be A Domestic Goddess where I added 1 tbsp of poppyseed in every portion for that extra crunch. Beware of poppy seed smile after though!! :) Another thing you need to note of is that in Singapore, poppy seed is scarce or hard to find so I get my stash from Australia. If any readers out there know where to get poppy seed in Singapore please feedback.

If making a birthday cake, you may use a round tin or a square one and increase the batter proportionately.

Lemon Poppyseed Syrup Loaf Cake

1/2 cup unsalted butter
1/2 cup plus 1 tbsp sugar
2 large eggs
zest of 1 lemon
1 tbsp poppyseed
1 cup plus 1 tbsp self raising cake flour
pinch of salt
4 tbsp milk

syrup:
juice of 1 1/2 lemons (4 tbsp)
1/2 cup icing sugar

Preheat oven to 180C, line and butter your loaf pan (9 x 5" loaf pan) with wax paper. Make sure the lining comes up to the top so it allows you the lift up the cake later. Cream the butter and sugar, then add the eggs and lemon zest, beating them well. Add the flour and salt, folding in gently and then the milk. Spoon the batter into the prepared loaf pan and put in the oven. Bake the cake for 40 to 45 minutes and an inserted cake tester comes out clean. While the cake is baking, make the syrup by heating the lemon juice and sugar until the sugar dissolves. As soon as the cake is out of the oven, puncture the top of the loaf all over with a fork. Pour the syrup all over, let the holes and cracks absorb it well and leave it to soak. When it is completely cool, lift the cake out of the pan and serve.