Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.
Using an electric mixer, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along. My mixer is a Kenwood Major and I use the Kenwood Flexible Beater attachment. It saves me having to scrape down the sides of the bowl.Since using it, I’ve found my cake batter whips up a lot quicker and fluffier.
Add the eggs one at a time. Adding a little flour in between each one to help prevent curdling. Mix until well combined. Add the remaining flour and ground Almonds. Mix until well combined.
Add the lemon zest and poppy seeds. Using a wooden spoon or spatula, mix until well combined.
Pour the cake mixture evenly into the prepared baking tin. Scatter the Flaked Almonds evenly over the top of the cake batter mixture.
Bake in the centre of the oven for 25 – 30 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean. The top of the traybake springs back when pressed.
While the cake is cooling, make the drizzle. It’s important to add the drizzle while the cake is still warm as it helps the lemon drizzle seep through the sponge giving it that extra zing.
Mix the sugar and lemon juice in a small bowl to a runny consistency.
Pierce the cake at various points with a cake skewer and spoon the Lemon Drizzle topping over the cake.
Cut into 12 squares. This cake tastes delicious while still slightly warm. It will keep well for a few days when kept in an airtight container.