Lemon & Poppy seed cake

And now, a good old Lemon & Poppy seed cake. I love late night baking...:)

This one is a little different from the recipe I normally use since I used 2 egg yolks (remaining ones from the macaroons earlier) and 1 egg instead of 3 whole eggs.

Great way to use up egg yolks.

260g Plain flour

10g Baking powder

11og Sugar

2 egg yolks

1 egg

100g butter

40ml Lemon juice

110ml Milk

Poppy seeds (as much as you like...)

1) Sift flour and baking powder together.

2) Mix lemon juice and milk in a cup.

3) Beat 2 egg yolks and a whole egg together.

4) Heat the butter in a small pot until it goes lovely golden colour.

5) Put sugar in #1, and mix them well.

6) Put #2 and 3 into #5, and mix until the mixture is smooth.

7) Put #4 into #6, mix evenly, and rest the mixture for 30 minutes.

8) Pour the mixture into a baking pan. Bosh in the oven (pre-heated to 180º) for 35-40 mins.