We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.

Serves 10-12

250g unsalted butter at room temperature

250g Golden caster sugar + 4 tbsp for syrup

4 large eggs

4 lemons

275g self raising flour

1 tsp baking powder

150ml milk

50g poppy seeds

1. Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
2. Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.                                                  
3. Grate in the zest of 2 lemons then squeeze in the juice and combine.
4. Sift in the flour and baking powder and fold gently until combined.
5. Add in the milk and poppy seeds and mix through.
   

   
6. Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
   

   
7. Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
8. Meanwhile, slice very finely the other 2 lemons.
9. Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
   

   
10. Spoon the syrup over the top of the cake and serve.