Lemon Poppy Seed Cake

The autumn is really setting in with its cold, gray, windswept days. It's funny how I always hope for endless summers yet rejoice when the leaves start to fall from the trees. There's something rather romantic, homely even, about lighting candles in the early afternoon and snuggling up on the couch with a warm plaid and a cup of tea. In the summer there is always a sense of urgency to get out and take on the world, yet as the days grow colder, we all seem to quiet down and desire nothing more than building a cocoon around ourselves. Much like the very hungry caterpillar.
It's precisely on those days that I simply must bake. The warmth that comes from the oven is so comforting. To me, baking is love, family and warmth disguised under a bit of sugar, butter, flour, eggs...and in this case, a hint of lemon.
Here is a great little recipe to keep you warm and help you spread the autumnal love....

Lemon Poppy Seed Cake
Serves 8

60g soft butter
100g caster sugar
25g raw cane sugar
30g light brown sugar
2 eggs
125ml milk
150g all-purpose flour
2 tsps baking powder
3 tbsps poppy seeds
rind of 1 lemon
juice of 1/2 a lemon
For the glaze:
100g powdered sugar
juice of 1/2 a lemon

To make the cake, line a rectangular baking pan with baking paper and preheat the oven to 170C. Whip the butter and the sugar until light and pale. Whisk the eggs with the milk and mix the flour with the baking powder. While beating, add in the egg mix and the dry ingredients. Do this little by little, alternating the wet ingredients with the dry. Fold in the poppy seeds and the lemon juice. Pour the batter in the prepared pan and bake for approximately 40 minutes. Allow to cool before glazing.
To make the glaze, slowly combine the powdered sugar and the lemon juice. Spread over the cake in which ever way your heart desires.