Lemon Poppy Seed Cake

We have a large bag of poppy seeds .. and we're moving relatively soon. We've been talking about making lemon poppy seed muffins, but without muffin forms that's a little less fun. Mrs. Erator opted instead for this lemon poppy seed cake..

Ingredients:
- 320 g (11 1/4 oz) flour
- 225 g (8 oz) + 100 g (3.5 oz) sugar
- 1 tsp salt
- 2 lemons (juice AND zest)
- 40 g (1.4 oz) poppy seeds
- 300 g (10.5 oz) margarine
- 5 eggs


The larger portion of the sugar was mixed with the flour, salt, lemon zest, poppy seeds and margarine. The eggs were whipped into the dough one at the time. The dough was poured into a previously buttered-and-floured bread pan and baked for 1 hour at 175 C (350 F).

Once out of the oven, holes were pricked in the top of the cake, and a solution of the smaller portion of sugar dissolved in the lemon juice was poured over the cake. After standing for 10-15 minutes to absorb this lemon syrup, the cake was taken out of the bread pan, allowed to cool to room temperature and wrapped in film.

After resting overnight, it was sort of OK - very lemony and the taste wasn't quite like the lemon poppy seed muffins I had in mind. However, on the third day (after resting wrapped in film in the fridge) it was much better: The lemon note was less overpowering and the taste was much more like I remember lemon poppy seed muffins.