Lemon Drizzle Cake

Methods

• Preheat oven to 180º C.
• Take castor sugar and butter in a bowl and beat with a hand blender.
• Add eggs, one at a time, and continue to beat with the hand blender.
• Add almonds, poppy seeds and lemon juice and blend till smooth.
• Sieve together refined flour and baking powder into the bowl and mix ensuring there are no lumps.
• Line a 9 inch diameter baking tin with butter paper and pour the batter into it. Keep the tin in the preheated oven and bake for 40 minutes.
• Make lemon syrup by heating sugar and lemon juice in a non-stick pan till sugar dissolves completely.
• Take the baking tin out of the oven, invert it on a plate and gently lift the tin. Pour the lemon syrup over the cake so that it covers it completely.
• Dust icing sugar through sieve on the cake.
• Let it cool before slicing and serving.