Lemon icing to finish; 4 teaspoons lemon juice 100g icing sugar
Grease and line 1 x 20cm spring form tin. Pre heat the oven to 180C.
Cream the butter and sugar together with the lemon zest and vanilla until light and fluffy, and then gradually add the beaten eggs.
Fold in the sourdough, followed by the flour, salt and the poppy seeds.
Finally add the lemon juice.
Place into the prepared tin and bake in the pre-heated oven for approximately 40 minutes, or until golden brown. Insert a skewer into the centre, if it comes away clean remove the cake. from the oven and allow to cool on a wire rack.
When cool, remove from the tin.
Mix together the ingredients for the lemon icing and decorate.
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