Recipe - makes 2 8" tin
175g butter, 195g sugar
4 eggs, zest of 2 lemons, juice of 1 lemon
100g ground almond, 125g flour, 30g poppy seed
3 oz soften butter, 6 oz cream cheese ( at room temperature ), 2.5 cup of icing sugar.
Juice of 1/2 lemon
Fully line your 8" tin with parchment paper, this will stick!
To make the cake,
Beat butter and sugar until soft and fluffy, add eggs one at a time.
Mixture will curdle but it is okay.
Add flour, poppy seed and ground almond in 2s. Add lemon juice.
Bake cake at 170c for 20-25 minutes until golden brown.
To make the icing,
beat butter until soft and fluffy.
Add cream cheese, and beat until smooth.
Add icing sugar and lemon juice and beat well.
I store my cream cheese icing in the fridge as i like it slightly firm when i do the icing.