In another bowl, beat the eggs lightly and mix all the other wet ingredients.
Cover a 20x10cm (8x3in) pan with parchment paper.
Pour the wet ingredients into the dry ones' bowl and mix just until well combined (a few lumps are ok).
Bake for 50 minutes.
In the meanwhile put the sugar and lemon juice needed for the syrup into a small pan and let it boil until becomes a little dense, becoming a light syrup.
When the cake is done, lift it from the pan using the parchment paper borders and put it on a rack to cool, yet with the paper.
Using a skewer make holes in the cake.
Pour the syrup spreading it on the top of the cake - part of it will penetrate into the holes you've just created.
Buon appetito!
Recipe by at http://www.italianchips.com/poppy-seed-cake/