BEAT the PHILLY, butter, and sugar with an electric mixer until smooth. Gradually beat in the eggs, beating well between each addition, then add the rind. Add the flour alternately with the juice and beat just to combine
STIR through the poppy seeds. Spoon the mixture into a greased and base lined 20cm round cake pan
BAKE in a moderately slow oven 160°C for 55-60 minutes or until cooked when tested. Allow to cool on a wire rack for 10 minutes before turning out of pan to cool completely
COMBINE the icing sugar and enough lemon juice to make a soft icing then spread over the cake, allowing it to drizzle over the sides as well. Stand for 30 minutes or until the icing has firmed before slicing
Tips & Hints
Sift dry ingredients to combine evenly, to remove impurities and to aerate them for a lighter finish.
Accurately measure dry ingredients with metric measuring cups and spoons (or scales), by spooning them into the measuring utensil.
