1. Preheat the oven to 180°C. Lightly grease and line  a 2lb loaf pan. 

2. Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.

3. Place the caster sugar, eggs, flour, 185g of the butter, lemon rind and poppy seed and milk mixture in an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. 

4. Then pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean.

5. Meanwhile, juice the lemon and add the 150g sugar to make a syrup.

6. As soon as the cake comes out of the oven, pour the syrup over the top and allow the cake to cool in the tin.

A favourite afternoon tea time treat - nothing like sitting down (though hardly a daily occurrence these days) with a nice slice of delicate sponge and a cup of tea - a true British institution!!