Catherine's Lemon & Lime Poppy Seed Drizzle Cake

I copied this cake in Catherine Bakers'  kitchen.  It really is a Miss Pascal recipe but it reminds me of  Catherine so i have called it such.

What do we need:

A cake tin



125 gr. softened butter
150 gr. caster sugar
half a vanilla pod or a couple drops of vanilla extract
3 medium eggs ( i used 3 large)
150 gr. self-raising flour
1/2 tsp. baking powder
pinch of salt

1 lemon
1 lime
4 tbsp poppy seeds which is a ridiculous amount, i think 2 is fine.
50 gr. icing sugar ( i used much more as i wanted it to look a white drizzle not a spit drizzle)


1. Pre-heat your oven to 180C.  Grease your tin and line it with baking paper/parchment.

2. Cream the butter and the sugar together until nice and fluffy.

3. Split the vanilla pod open and scrape out the contents into the butter/sugar  mixture.
    Put two eggs into it and mix well. Mix in the last egg and put the flour, baking powder and a  
    pinch of salt into it. Add the Lemon and Lime zest and the poppy seeds. Mix well. Pour the
   mixture in your prepared tin, which then goes into the pre-heated oven, middle shelf for 35
   minutes.
  I found that after 30 minutes the mixture was sticking to my cake tester. After giving it
   another 5-10 minutes, it was done. Let the cake cool in the tin for a few minutes and then
   turn out on your wire rack to let it cool completely.

4. Put the icing a a medium to small bowl with 1 tbsp juice of a lemon or lime and set aside.
    Dear Miss Pascal, this is not enough to make it look like the picture in the book.
    More icing and less juice would do the trick maybe. And then even twice. :-)

5. Drizzle the icing over the cake and let the icing set. Slice and Serve.




                                                          "Enjoy"