Grease a round cake tin 5 cm deep and line it with baking parchment.
\Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a large bowl.
Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug.
Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds.
Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely.
Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed.
Pour the icing over the top of the cake and serve.
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I hope you love this flavourful and super-fluffy cake!
