Lemon and Poppyseed Cake with Sweet Lemon glaze

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Mix 4 eggs with 1.5 cups sugar until sugar is dissolved and is thick
Add 1/2 cup vegetable oil and mix until blended well.
Add 1 generous teaspoon of vanilla and mix
Add 2 cups plain flour, 4 teaspoons of baking powder and 1/2 tsp salt and mix.
Add the juice and zest of two lemons, two Tablespoons of poppyseeds and mix well until well combined.
Meanwhile, thinly slice a lemon and add to a pot with 1/2 cup sugar and about 1/4 cup water. Simmer until lemons begin to soften. Reserve the water.

In the bottom of your cake tin (oiled and floured) sprinkle some sugar on the bottom then Lay the sliced lemons that were cooked in sugar water, then add some extra sugar. Top with the cake mix and bake cake for about 50 minutes in 180C oven.

Once ready using the sugar water from the sliced lemons, add the juice of a lemon to it with 1/4 cup of additional sugar and simmer until is a bit thickened. Pour slowly over the cake.