Lemon poppyseed cake

A neighbour left a big box of lemons out for passers-by to help themselves to. It's one of the things I really like about our neighbourhood. I often leave our rosemary or other herbs for the neighbours and I've also met a lot of our neighbours through our Garage sales and also the craft exhibition I held at our house as part of last year's Fringe Festival. It's the little things like this that help build community, even when you don't see your neighbours all that often.

Ingredients

• 1  and 2/3 cups self raising flour
• 1 cup sugar
• 2 tablespoons poppyseeds
• 2 lemons
• 1 cup water
• 2 eggs or equivalent no-egg replacer
• 1 tablespoon olive oil

Topping syrup

• 1/4 cup sugar
• 1/2 cup boiling water
• 1/2 lemon, juiced

Instructions

1. Pre-heat oven to 200 degrees celcius
2. Line or grease cake tin
3. In a large bowl, sift flour and add sugar and poppyseeds. Stir gently.
4. In a small bowl whisk eggs or make up egg replacer according to instructions. Add water and olive oil.
5. Juice 2 lemons and finely grate the zest of one lemon
6. Add egg mixture and lemons to flour  mixture and combine well.
7. Add batter to cake tin and cook in oven for about 50 mins or until an inserted toothpick comes out clean.
8. Allow cake to cool before removing from tin or adding topping syrup.
9. Combine topping syrup ingredients and whisk until syrup is formed. Pour lightly over cake upon serving.

Lemon photograph from here