Papoula Cake

Grease a 29 x 13 cm English muffin tin

In a large mixing bowl, combine the flour, confectioner's sugar, yeast, and salt

In a medium-sized bowl, whisk together the milk, eggs, and vanilla extract until smooth

Divide this mixture in two parts and add the butter and dry ingredients to one of the parts

Beat with an electric mixer on medium speed, scraping down the sides of the bowl as needed

Add the remaining egg mixture and beat for 40 seconds

Add the papoula seeds and lemon zest and mix well

Preheat the oven to 180°C (moderate)

Place the cake batter in the prepared muffin tin and bake for 1 hour or until a toothpick inserted into the center comes out clean (if the surface starts to brown too much, cover with aluminum foil)

While the cake is baking, prepare the glaze: in a small saucepan, warm the remaining confectioner's sugar with freshly squeezed lemon juice over low heat until the sugar dissolves

Remove the cake from the oven and without removing it from the tin, brush the top with some of the glaze

Let it cool for 10 minutes, then remove the cake from the tin and place it on a wire rack or surface

Brush the bottom and sides of the cake with the remaining glaze

Turn the cake over and let it cool completely

Serve at lunchtime or coffee time, cut into 12 pieces

Calorie count: 321 per piece

Note: This cake can be stored wrapped in aluminum foil in the refrigerator for up to 5 days.