With the excess eggs and lemons, I also made a lemon poppyseed cake. This came out a bit denser than I like for a sponge though I understand Maderia sponges are supposed to be like this. Next time I will try adding a little (maybe half a teaspoon) of baking powder and see if it lightens the mixture up a touch.Lemon and Poppyseed cake From ‘How To Be A Domestic Goddess’ by Nigella Lawson 240 softened unsalted butter 200g caster sugar grated zest and juice of 2 lemons 2 tablespoon of poppyseeds 3 large eggs (or 4 medium), beaten 210g self-raising flour 90g plain flour Line and butter a 23 x 13 x 7cm loaf tin. Cream the butter and sugar, then add the lemon zest. Add the eggs one at a time with a tablesppon of flour for each. Then fold in the rest of the flour and the poppyseeds and finally the lemon juice. Sprinkle with caster sugar. Bake at 170 (150 fan) for an hour or until a cake tester comes out clean. Let cool in the tin before turning out. Unfortunately I had to cook this at the same time as the pastry for the lemon meringue tart, which meant it was at too high temperature and it burnt slightly round the edges. Also my fan oven isn’t very even and I forgot to turn the cake. Will not do that again!