Butter an 8 inch (20 cm) springform pan, line the bottom with parchment paper and dust the pan with flour.

Preheat the oven to 350 F or 180 C.

In a small bowl, combine the baking powder, baking soda, salt, flour and poppy seed meal/seeds. Set aside.

Next, combine the lemon juice, milk and vanilla extract in a separate bowl or jug.

In yet another bowl, cream together the butter and sugar. Add lemon zest and eggs, and continue to beat until the mixture is a light, fluffy pale yellow.

Alternate the milk mixture with the flour mixture in three batches, starting with the milk and ending with the flour.

Pour the mixture into the prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.

In the meantime, prepare the syrup. Combine both ingredients together and place into the microwave for 2 minutes, stirring every 20-30 seconds until all the sugar has dissolved and the mixture turns clear. Alternatively place the ingredients in a saucepan over low heat stirring until the sugar has dissolved.

Pour the syrup over the cake so that the cake absorbs the lemony liquid and let the cake cool completely.

To prepare the frosting, beat together the butter and cream cheese until smooth.

Add in the lemon juice and vanilla and continue to beat.

Gradually add in the icing sugar. The icing should be a thick, spreadable consistency but will most likely not hold a stiff peak.

When the cake has cooled completely (preferably it is chilled), it is ready to frost.

Decorate the cake with sliced lemons, poppy seeds and fresh flowers.

This cake is perfect for the summer, best served at room temperature. It should be stored in the refrigerator and can last up to a week.