1 cup raw sugar
2 eggs zest of
1.5 cups SR flour,
1/2 cup milk
1/4 cup poppy seeds
juice of 1 lemon
1 cup caster sugar
1 cup water
julienned zest of 2 oranges,
2 lemons and 2 limes OR 2 lemons, quartered
To make the cake: butter and flour a 25cm x 8cm loaf tin. Preheat oven to 180 degrees C.
Cream the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the zest, flour, mild and poppy seeds and mix well. Spoon into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until cooked when a skewer s inserted in the centre comes out clean.
Turn the cake out onto a wire rack to cool.
To make the syrup: combine the lemon juice, caster sugar and water in a small saucepan and stir, over medium heat until the sugar dissolves. Add the julienned zests or quartered lemons and cook until soft and translucent. Drain the zest or lemon quarters and reserve the syrup. Spoon the syrup over the cake and pile the drained zest or quartered lemons on top.