Via servedwithlove.blogspot.comIngredients:
Heavy Cream : 1 ½ cups
(Rose recommends 40% fat for a more tender crumb, this cream is not readily available off supermarket shelves and needs to be procured from speciality stores/restaurants or bakeries; mine had 34%)
Eggs: 3 (150 gms)
Superfine sugar: 1 cup + 2 tbsps
Vanilla essence: 1 tsp
Cake flour: 2 ¼ cups (or 2 cups All purpose flour)
Baking powder: 2 tsps
Salt: ¾ tsp
Poppy seeds: 2 tbsps
Lemon zest: 1 tbsp
Oil: 1 1/2 tbsp, optional (I used oil to compensate for the lower fat % in the cream )
Lemon juice: 2 tsps
Method:
Pre-heat the oven at 375 deg F or 190 deg C ( 350 deg F or 150 deg C if using a dark pan) for 20 minutes.
Grease and dust a 10 cup metal fluted pan (I don’t have one and used a bundt pan instead).
Whisk together the eggs and the vanilla essence until combined. Set aside.
Sift together the flour, baking powder and salt. Mix the poppy seeds and the lemon zest into the sifted flour, set aside.
Whip the cream till it thickens and forms stiff peaks.
With the beaters still running, pour the eggs mixture into the cream. The mixture will emulsify into a mayonnaise like consistency.
Next, beat the sugar into the mixture.
Fold the flour in 2 batches. Mix well until no streaks of flour are visible.
Finally, mix the oil and the lemon juice.
Bake for about 25-30 or until a skewer inserted comes out clean. (It took me about 40 minutes to bake the cake, but that could well be my oven).
For the lemon glaze:
Icing sugar: 1 ¼ cup
Lemon juice: 2 tbsps
Water: ½ tbsp
Mix together the icing sugar, lemon juice and water till smooth. Pour it over the cooled cake and let it rest until it sets, about 10 minutes.
Soft and moist, a slight crunch from the poppy seeds and a delicate lemony fragrance and taste, this is the perfect slice to have with your evening cup of tea. Enjoy!