Serves 10-12

Preheat the oven to 180°C (160°C fan-forced). Butter a 22 cm fluted ring pan.

Combine the seeds and milk in a small bowl. Stand for 20 minutes.

Beat the butter, sugar, malt extract and rind with an electric mixer until light and creamy. Beat in the eggs, one at time, beating well after each addition. Stir in the sifted flour and baking powder, lemon juice and poppy seed mixture.

Spread the mixture into the pan and bake for 40-45 minutes or until cooked when tested with a skewer. Cover with foil if the top is browning too quickly.

Meanwhile, make the lemon malt syrup. Stir the ingredients and 1/4 cup (60 ml) water in a small saucepan over medium heat, without boiling until the sugar dissolves. Simmer, uncovered, without stirring, for 3 minutes.

Stand the cake in the pan for 5 minutes before turning onto a wire rack set over a tray. Pour the hot syrup over the hot cake. Transfer to a serving plate and serve warm or at room temperature. Pour the syrup from the tray into a small jug and serve with the cake and cream.