Lemon and Poppy Seed Squares with drizzly icing

Last Friday I went back to sponges and although they have had the cupcake version before, this one is the tray bake version and you can get a lot more bite sized squares out of it.

5 eggs
10 oz each of butter, caster sugar, self-raising flour
1 tsp of baking powder
zest and juice of two lemons
2 tblsps of poppy seeds

Cream the butter and sugar together until light and fluffy - it should go very pale.
Very very slowly add the eggs one at a time, with a tablespoon of the flour with each egg to stop the mix from separating.
Once all the eggs are incorporated, add the zest of two lemons and the juice from one of them, along with the poppy seeds, to the mix, and beat.
Turn the mixer onto it's lowest setting and add the remaining flour and the baking powder until just folded in (don't beat - the folding in of the flour is to incorporate air into your mixture to get a fluffy cake).
Turn this into a baking tin (about 10inx6in) and bake at 180c for 20-25 mins.

This week I am feeling a carrot cake tray bake coming on...