Lemon and poppy seed loaf - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 150g self-raising flour
• 150g caster sugar
• ¼ tsp salt
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 50ml full fat milk
• 3 large eggs
• 1 tsp vanilla extract
• 180g unsalted butter, softened
• Lemon syrup:
• Juice of 1 lemon
• 2 tbsp icing sugar
• Lemon icing:
• 1 tsp lemon juice
• 50g icing sugar sieved
• 1 - 1 ½ tsp milk