Step 1

Prepare a tin – 20cm (8in) square or 23cm (9in) round – by lining it with parchment – if it’s a tin with detachable bottom, or springform, make sure the parchment sticks out above the rim. When you pour the syrup over the cake, you don’t want it leaking through the bottom of the tin.

Step 2

Beat the butter, oil, sugar and lemon zest together until pale and creamy. Add the eggs one by one, then the hot water, beating continuously. Mix the flour with the baking powder, oatmeal and poppy seeds and add that to the cake mix, beat it in well.

Step 3

Preheat the oven to 180C/350F/gas Pour the batter into the tin and bake for 40-45 minutes until a skewer inserted in the middle comes out clean.

Step 4

Let the cake cool down for 10 minutes while you prepare the syrup – no need to reduce it, just heat up the lemon juice with sugar until it dissolves.

Step 5

Jab the cake with a skewer all over, the more holes the moister it will be, then spoon the syrup over the surface. Let it cool completely in the tin, then remove and sieve a bit of caster sugar over it.