• ½ cup (125g) unsalted butter, at room temperature
• 2/3 cup (170g) sugar
• 2 medium eggs, at room temperature
• 1 cup (260ml) milk
• ¼ cup (60ml) lemon juice
• 1 teaspoon lemon zest
METHOD
1. Preheat the oven to 180°C fan-assisted. Grease and flour a rectangular loaf pan measuring 11x28cm.
2. In a bowl, mix the flour, vanilla sugar, salt, and baking powder. Add the poppy seeds and stir.
3. Place the butter and sugar in the mixer bowl and beat on medium speed until you achieve a fluffy mixture. Lower the speed and add the eggs one by one. Add the zest and a little of the flour mixture. Add the lemon juice, a bit more of the flour mixture, the milk, and then gradually add the remaining flour. If necessary, stop the mixer and scrape down the sides of the bowl.
4. Pour the batter into the prepared pan and bake in the preheated oven for 50 minutes. To check if it's done, insert a wooden skewer into the center of the cake. If it comes out clean, it's ready.
5. Remove the cake from the oven, let it cool, turn it out onto a serving plate, sprinkle with sugar, and serve.
