1 1/4 cups flour
1/4 cup poppy seeds
4 tsp grated lemon zest
1 tsp baking powder
1/4 tsp salt
2 tbsp sour cream
1/4 cup lemon juice
1/2 cup butter or margarine
3/4 cup sugar
1 tbsp icing sugar, for dusting
Grease and flour a 9” round cake pan.
In a medium size bowl, stir together flour, poppy seeds, zest, baking powder and salt.
In a small bowl, mix together sour cream and lemon juice.
In a separate bowl, using electric mixer, cream together butter and sugar until fluffy. Add eggs, one at a time mixing until well incorporated.
Add flour and lemon juice mixture alternately to egg mixture in two additions. Mix batter until smooth and scrape into pan.
Bake at 350F oven for 30-35 minutes or until golden and tester inserted in the centre comes out clean.
Let cool in pan, then remove to a serving plate. Dust with icing sugar.