You won't need a reason to whip up this zingy, classic recipe for an amazing lemon cake with crunchy sugar topping and moist texture.
in a large mixing bowl, Beat together the softened butter and sugar until pale and creamy, then the eggs, one at a time, slowly mixing through. Add the food coloring (if using) and mix until smooth.
In a bowl, combine the flour, salt and baking powder. Sift the flour mixture into the butter mixture, then add the finely grated lemon zest and poppy seeds and mix until combined.
Bake in the pre-heated oven for about 30 mins, or until golden brown and a cake tester comes out clean.