pre heat oven to 180 c / 350 f / gas 4 , grease and line bottom 8 inch cake tin
115g unsalted softened butter
115g caster sugar
4 large eggs
180g ground almonds
30g poppy seeds
zest and juice of 2 Lemons
125g s/r flour
for the lemon syrup
100g caster sugar
90g lemon juice
for the lemon icing
225g icing sugar
zest and juice 1 Lemon
beat the butter , caster sugar until light and creamy
add the eggs one at at time beating well
fold in the ground almonds , poppy seeds , lemon zest , juice and sifted flour
spoon into 8 inch springform greased tin
bake for 40 mins or until lightly golden
allow to cool
make lemon syrup by heating sugar and lemon juice in a pan until sugar dissolved
whilst cake still warm make lots of holes in top with cocktail stick and pour over syrup slowly ( sometimes easier to spoon )
to make icing , sift icing sugar into bowl , add lemon zest and juice , stir till smooth
when cake is almost cool put on serving plate and pour icing carefully over top. if you pour into middle of cake then it should drizzle down the sides
enjoy
with a nice coffee or tea 
