While searching for the proper terms for this cake I started to realize that different places have different names for the same dessert and that the same name can mean different things in different places. Where I live, it's common to find a flat sponge cake with a raised edge in the produce section of a grocery store. It's meant to be covered in fresh fruit and a glaze. That's what this cake is suppose to be. Whatever you call it my family really likes it.
Lemon Poppy Tarts

Mix and let sit (in 2 cup measure):
1 1/3 cups milk
1/4 cup poppy seeds

Beat:
2 eggs

Add:
1/2 Tbs vanilla
1/2 cup oil
grated zest of 2 lemons

Mix:
2 2/3 cups flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt

Mix milk and eggs then add to dry.

Pour into 3 well greased 10" tart/flan pans. Bake at 375º for 20 min.

Mix and boil till clear:
juice of 2 lemons
1/2 cup sugar

Brush cakes with juice then cover with fruits like 1 can of pears or peaches and strawberries, blueberries, kiwis and/or bananas