Lemon Drizzle Cake

Method

1. Preheat oven to 180º C.
2. Take castor sugar and butter in a bowl and beat with a hand blender.
3. Add eggs, one at a time, and continue to beat with the hand blender.
4. Add almonds, poppy seeds and lemon juice and blend till smooth.
5. Sieve together refined flour and baking powder into the bowl and mix ensuring there are no lumps.
6. 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.
7. Make lemon syrup by heating sugar and lemon juice in a non-stick pan till sugar dissolves completely.
8. 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.
9. Dust icing sugar through sieve on the cake.
10. Let it cool before slicing and serving.

Additional Tips and Tricks