Poppy Seed Lemon Loaf Cake

Heat the oven to 170°C (160°C in a fan oven), 325°F, gas 3. Grease the loaf tin with butter and coat with breadcrumbs.

Mix the flour, cornflour, poppy seeds and baking powder in a bowl. Cut the butter into pieces and melt in a small pan. Remove from the heat and let cool.

Beat the eggs with the sugar until light and fluffy. Stir in the lemon zest and juice. Stir a little of the liquid butter into the egg mixture, followed by a little of the flour mixture. Continue adding butter and flour alternately, stirring to make a smooth dough. Spoon into the tin and smooth the top. Bake for approx. 1 hour until golden brown, testing with a wooden cocktail stick.

Remove from the oven and let rest for a few minutes. Turn out onto a wire rack to cool completely.