Lemon and poppy seed loaf

Preheat oven to moderately slow, 160°C. Lightly grease and line an 11 x 21cm loaf pan with baking paper.

In a small bowl, soak poppy seeds with milk for 10 minutes. In a large bowl, using an electric mixer, beat softened butter, caster sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each, scraping down sides of bowl.

Lightly fold sifted self-raising flour into creamed mixture alternately with milk, beginning and ending with flour. Stir poppy seed mixture through. Spoon mixture into pan, smoothing top. Bake for 45-50 minutes until cooked. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

To make lemon icing, sift icing sugar into a bowl. Beat in butter, lemon juice and boiling water until a spreadable consistency. Spread over cooled cake and sprinkle with shredded lemon zest.