I got gifted some lemons last weekend. Big, beautiful backyard fruit, befitting a cake. So I made one. Though this is an English recipe, poppyseeds in baking are by and large associated with Eastern Europe. Strewn liberally through strudels and sponges and all manner of doughs and batters, these little black speckles are striking here against the pale pastel of citrus, and lend a lovely texture to a traditional tea time treat.
Made mostly with almond meal, the cooked cake is drenched in syrup and drizzled with icing so keeps well should you have leftovers or want to bake in advance. If you're lucky enough to have a lemon tree or be friends with anyone who does, then this is definitely one for your repertoire. It's not a show-off of a cake, it's more subtle and sophisticated, even a little subversive. The beat poet of baked goods. Brilliant.
