• 200 g sugar
• 120 g melted butter (or margarine)
• Zest of one lemon
• 3 eggs
• 150 g flour
• 80 g lemon juice (2 lemons)
• 1/2 sachet baking powder
• 2 tablespoons poppy seeds

For the glaze: 25 g lemon juice + 130 g icing sugar
Preheat the oven to 170°C 
Mix the melted butter (or margarine) + 200 g sugar + the zest
Add the eggs, flour and baking powder, mix well
Add the 80 g of lemon juice
Bake for 30 to 40 minutes at 170°C
Glaze: mix 130 g icing sugar and 25 g lemon juice 

When out of the oven, leave to cool for 5 minutes, then unmould the cake and wrap it in cling film (I wrap my cake tin directly)
Once cold (unmould if not already done) and spread the glaze on top
Place in the oven at 100°C for 8 minutes
Serve cold