• 115g unsalted butter, softened
• 115g caster sugar
• 4 large eggs
• 180g ground almonds
• 30g poppy seeds
• zest and juice of 2 lemons
• 125g self-raising flour, sifted for the lemon syrup
• 100g caster sugar
• 90g lemon juicefor the lemon icing
• 225g icing sugar
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect.