• Preheat the oven to 175ºC/350ºF/gas mark 4
• Grease a 900g/2lb loaf tin

For the loaf

• In a large mixing bowl, cream the butter & caster sugar until light & fluffy
• Mix in the egg yolks
• In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
• Mix in the poppy seeds
• In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
• Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
• Whisk the egg whites into stiff peaks before folding into the mixture
• Spoon the mixture into the greased loaf tin and bake on the lowest shelf for 40-50 minutes or until an inserted skewer comes away clean.. If the top of the loaf begins to get too brown, cover with tin foil
• Whilst the cake is cooking, make the glaze.
• Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
• In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
• Once cooked, remove the cake from the oven and allow to cool in the tin
• Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
• Once completely cool, remove the cake from the tin a place on a cake plate
• Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
• It's now ready to serve!