Lemon Poppy Seed cake

- ½ butter or Crisco shortening, softened
- ¾ cup sugar
- 2 eggs, beaten
- 1/3 cup poppy seeds, crushed
- rind of 1 lemon, finely grated
- 4 tblspoons water
- 1 ½ cups self – rising flour

topping / syrup
- juice of 1 lemon
- ½ cup sugar (or ¼ cup sugar and ¼ cup honey)
- rind of one lemon, coarsely grated
- ½ cup water

- using a mixer
- beat butter and sugar, until sooth and homogeneous
- slowly add beaten eggs, then seeds, rind and water
- slowly add flour, mixing all the time
- empty mixture into greased cake baking pan
- place in preheated (350 F) oven, and bake for about 45 min (test doing the toothpick or knife test)
- while baking, place all syrup ingredients in small saucepan, and bring to a boil
-when cake ready remove from oven, pour syrup over and let stay for a while to cool down.