Lemon, almond and poppy seed cake

Method
Prep:10min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

1. Preheat oven 180 degrees C/350 degrees F/Gas 4, grease & line a 20cm tin.
2. Beat the butter & 4oz sugar with an electric whisk until fluffy. Add eggs one by one. Fold in ground almonds, poppy seeds, lemon zest, juice &sift floured flour. Fill the tin and put in the oven for around 40 mins. Leave in the pan to cool and prick all over with a skewer.
3. Make the lemon syrup by heating the rest of the caster sugar & lemon juice in a pan until the sugar has dissolved. Pour the syrup on the cake and when it is cold turn it out of the cake tin.
4. Make the icing by combining the icing sugar with lemon juice slowly so as not to make it too runny. Pour over the top of the cake, ( I like to sprinkle a little zest over too).

Tip

You can substitute lemons for limes or oranges. Please note the photo is a mini version of this cake, I always make an extra one for my old neighbour.