Lemon-poppyseed cake

Ingredients

Cake:

250g butter
350ml castor sugar
3 eggs
2 whole lemons zest (grate the zest from the 2 lemons)
450ml cake flour
10ml (2tsp) baking powder
2ml (0.5tsp) salt
60ml (4tbsp) water
45ml (3tbsp) lemon juice
80ml (1/3 cup) poppyseeds

Lemon Syrup:

250ml (1 cup) sugar
125ml (0.5 cup) water
125ml (0.5cup) lemon juice

Cream Cheese Icing:

110g butter
700ml (2 and 3/4 cups) icing sugar
100g Smooth plain cream cheese

Method for cake:
Pre heat oven to 190 degress celcius. Butter a ringpan (24cm) and line with wax paper.
Beat the butter and sugar untill light and creamy. Add the eggs one by one, followed by the grated lemon zest.
Sift the flour, baking powder and salt twice. Mix the water and lemon jiuce together. Add the flour and lemon mixtures alternatively to the butter mixture. Add the poppyseeds and mix. Pour into the prepared pan and bake for 35-45min.

Syrup:
Heat the water, lemon juice and sugar untill the sugar has completely dissolved. Heat to boiling point and pour over warm cake. Leave to cool in pan.

Cream Cheese Icing

Beat the butter and icing sugar together. Add the cream cheese but be careful not to mix the icing too much once the cream cheese is added to prevent seperation of the cream cheese. Remove the cake, spread the icing over the cooled down cake. sprinkel poppyseeds over and serve.

Definitaly one of the BEST cakes i have ever made and tasted! a sure winner. It looks complicated but comes together very easily! hope you guys enjoy and please tell me what you guys think once you have baked it!