Preheat the oven to 175° traditional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to facilitate unmolding.
Sift the dry ingredients: flour, salt, baking soda and baking powder. Put aside.
In a food processor or hand mixer, beat the softened butter and sugar until the mixture thickens and is very creamy.
Add the eggs one at a time, mixing between each and scraping the edges.
Add the lemon zest and lemon juice then mix to homogenize.
Add the dry ingredients alternately with the liquid cream. Finish with the dry ingredients (mix just enough, without overdoing it).
Add the poppy seeds last with a spatula without mixing too much.
Pour the batter into the mold and bake for 1 hour. Test for doneness with a wooden pick that should come out clean or with a few crumbs. If necessary, add aluminum foil to prevent the top from browning too much.
Leave to cool in the mold for 10 minutes, then unmold on a wire rack. Then let cool completely.
Creamy Lemon Frosting
Whisk the icing sugar and lemon juice. Add the cream little by little until you have the right consistency (neither too thick nor too runny).
Spoon this frosting over the cooled cake. It will harden as it cools.
This cake can be kept for about 2 days at room temperature (it's better to keep all its softness) or up to 5 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)