LEMON POPPY SEED CAKE.(1)

Ingredients........50gm of poppy seeds, 60ml/1/4 cup of milk, 185gm of butter/ marg softened, 1 tbs of finely grated lemon rind, 1 cup / 220gm of castor sugar, 3 eggs lightly beaten, 225gm of self raising flour, 75 gm of plain flour, 60 gm of almond meal, 1/2 cup / 125ml of lemon juice. Preheat your oven to 160 deg C. Grease and line a 22cm round cake pan with baking paper. Combine the poppy seeds and milk in a small bowl, let stand for 20 minutes. Beat the butter/ marg, rind and sugar with your electric mixer until light and fluffy. Add the lightly beaten eggs, flours, almond meal, juice and poppy seed mixture, mix until just combined. Place the mixture into the prepared pan and bake in the preheated oven for 1 hour or until an inserted skewer comes out clean. Leave the cake in the pan for 5 minutes before turning out onto a wire rack, top side up.