Pre-heat oven at 180 °C (355 °F). Cover the inside of the Geoforme mold with baking paper.
Slowly melt the butter with the organic lemon zest, allow to infuse for 10 minutes.
Whisk together the flour, the baking powder and the poppy seeds.
Briskly whisk the eggs and the sugar until mixture is pale and creamy.
Mix the flour, baking powder and poppy seeds mixture with the eggs and sugar until smooth.
Add the lemon juice and the melted butter.
Pour this mixture in the Geoforme mold and bake for 40 minutes at 170°C (340 °F).
For the soaking syrup
In a saucepan, bring to a boil the water and the sugar. Add the julienned lemon zest (cut into matchsticks) and the juice from the same lemon.
After baking, allow the cake to cool in its mold for 15 minutes, then, while the cake is still in its mold and placed on a baking tray, soak it with a few ladles of syrup. Place the lemon zests on top. Allow to cool completely before unmolding.
Trained as a Chef and titled “Meilleur Ouvrier de France” in 2011, Fabien Pairon worked in France and abroad in various gastronomic outlets before joining EHL.