• 200 g butter, softened
• 200 g caster sugar
• 4 eggs
• 200 g self-raising flour
• 4 tbsp poppy seeds
• seeds of ½ vanilla pod 1 tsp vanilla extract

Equipment

• 1.2 litre loaf tin
• stand mixer or hand-held electric whisk (optional)

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the loaf tin with baking parchment. I usually put a strip along the whole length of the tin, making sure that it comes well over the edges. This makes it easy to remove the loaf when it is cooked.

Put the butter and sugar in a bowl and cream everything together in a stand mixer until it is light and fluffy. You could also use a hand-held electric whisk or wooden spoon for this. Add two of the eggs and half of the flour and beat well, then add the remaining eggs and flour along with the poppy seeds and vanilla. Mix well until everything is combined.

Spoon the mixture into the lined loaf tin and then pop it into the oven for 50–55 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.

When the cake is cooked, remove it from the oven and leave it to cool in the tin, then cut into slices and serve.