Poppy Seed Pound Cake

Only grate the yellow zest — the white pith is bitter and will make the cake taste unpleasant.

If using conventional top/bottom heat, set the oven to 190 °C.

Tap out any excess flour so there are no white patches on the baked cake.

Softened butter gives more volume; take it out of the fridge a short while beforehand.

If the batter looks curdled, a tablespoon of the weighed flour can help bring it back together.

A quick mix is sufficient; if you like, sift once for an extra-fine crumb.

Do not overmix, otherwise the sand cake can become dense.

The poppy seed filling is easier to spread if you briefly stir it until creamy.

To prevent the layers from mixing, add the batter in portions and spread gently.

Do the skewer test towards the end; if it browns too much, loosely cover with baking paper.

It is still delicate when warm, so use oven gloves and handle gently when turning out.

Sprinkle the powdered sugar just before serving so it doesn't sink into the surface.