LEMON POPPY SEED SYRUP CAKE (2)

Ingredients........Use the previous recipe for the lemon poppy seed cake. Syrup.....220 gm of castor sugar, 160 ml of lemon juice, 80 ml of water. Using a wooden spoon stir the syrup ingredients in a small saucepan over a low heat, without boiling, until sugar dissolves. Then bring to the boil, reduce heat and simmer for 2 minutes without stirring. Pour the hot syrup over the hot/ warm cake.