Lemon and Poppyseed cake

I am on holiday this week. Whenever I am on holiday, I turn into a 1950s housewife! I don my apron and I get into the kitchen and enjoy myself enormously cooking up a storm.

I love my kitchen. It is very highly decorated with my favourite things. There are, as you can see, lots of plates on the wall. I collect decorative china plates and a lot of them are from Australian Fine China.

There are my collections of favourite tea caddies and Arnotts biscuit tins.

This week I have made one of my all favourite cakes: Lemon and Poppyseed! I took it to morning tea for my elderly relatives and found that they loved it!

I think I got the recipe from one of john's cousins. The hand-me-down recipes are best, don't you think?

Lemon and Poppy Seed cake

125 g butter, softened
grated rind 1 lemon
1 cup caster sugar
3 eggs
1 1/4 cups dessicated coconut
2 tblspns poppy seeds
1 1/4 cups self raising flour
1/2 cup Greek Yoghurt

Lemon syrup: 1 cup sugar, 3/4 cup sugar, zest of one lemon, juice 2 lemons

Method:
Preheat oven 160 degrees C. Grease a 20 com tin, line with paper or use springform.
Beat butter and sugar until light, add lemon peel gradually.
Add eggs one at a time, beating until well blended.
Stir in coconut and poppy seeds.
Fold in sifted flour alternatively with greek yoghurt.
Spread in prepared tin.
Cook 1 hour or until cake pulls from side of tin and skewer inserted into centre comes out clean.

Make the syrup by stirring sugar and water , peel and juice over low heat until sugar dissolves. Increase the heat and simmer 5 minutes.

Pour hot syrup over hot cake. Cool in the tin.

This is even better the next day!