Lovely Lemon Drizzle Cake

This is a beautiful cake. It has a light fluffy texture that is a joy to eat and an almost delicate flavour.....it sort of dances across the palate. I love to serve this for afternoon tea with a pot of hot, heart-warming tea or even for dessert with a nice scoop of ice cream or a mound of whipped cream....mmmmm divine!
A wonderful recipe for when you have an abundance of lemons!
 Ingredients;
120grams softened butter
120 grams caster sugar
4 large eggs
30 grams poppy seeds
zest & juice of 2 lemons
250 grams self raising flour.

for the lemon syrup;
100grams caster sugar
juice of 1 lemon

for the lemon drizzle icing;
220 grams of icing sugar
zest & juice of one lemon

Pre-heat the oven to 180C.
Grease and line a spring form cake tin.

Using a hand-help beater whip together the butter and sugar until really light and fluffy. Add eggs one at a time, beating well after each addition. Fold in the poppy seeds, lemon zest and juice and then carefully fold in the flour. Spoon the mixture into a prepared cake tin and bake in the oven for 40 minutes. Check with a skewer and add an extra 5-10 minutes if you feel it needs it (depends entirely on your oven) Allow the cake to cool slightly.

Make your lemon syrup by heating the sugar & lemon juice in a saucepan until the sugar has dissolved and it had a slightly thickened syrupy consistency.
While the cake is still warm, prick little holes all over with a fork and pour over the lemon syrup - you want this to absorb into the cake.

Next, make the icing - sift the icing sugar into a bowl and add the lemon juice and zest until nice and smooth. Pour this over the cake so it "drizzles" down the sides and hence you have a Lemon Drizzle Cake!

Enjoy!