Lemon Poppyseed Cake with Mascarpone

Lemon Poppyseed Cake 

Ingredients
150g flour
150g corn flour
100g butter
250g mascarpone
250g sugar
A pinch of salt 
3 eggs 
3 tsp poppy seeds
Zest & juice of an oraganic lemon
1 tsp baking powder 
1/2 tsp baking soda
Method
Remove the zest of  a lemon using a grater.
Avoid the white pith of the lemon which gives a bitter taste to the cake.
Preheat oven to 180°C.
In a bowl beat eggs.
Cream together the mascarpone, butter, sugar & salt .
Add beaten egg & mix well.
Sieve both flours and baking powder together and fold into the cake mixture.
Add poppy seeds & lemon zest.
Mix well & pour the batter into the greased cake pan.
Bake for 30- 35mn until risen & golden-brown.
Cut & serve for tea.