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(Rose recommends 40% fat for a more tender crumb, this cream is not readily available off supermarket shelves and needs to be procured from speciality stores/restaurants or bakeries; mine had 34%)
Heavy Cream : 1 ½ cups
Eggs: 3 (150 gms)
Superfine sugar: 1 cup + 2 tbsps
Vanilla essence: 1 tsp
Cake flour: 2 ¼ cups (or 2 cups All purpose flour)
Baking powder: 2 tsps
Salt: ¾ tsp
Poppy seeds: 2 tbsps
Lemon zest: 1 tbsp
Oil: 1 1/2 tbsp, optional (I used oil to compensate for the lower fat % in the cream )
Lemon juice: 2 tsps
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1st Keep
 Oodiepup
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