Lemon Poppy Seed Cupcake

A regular muffin made from butter, eggs, sugar and flour. Citrus zest and poppy seeds are added to the dough. Cupcake watered with lemon icing.

Ingredients

Directions

Preheat oven to 180 degrees. Cover the bottom and sides of the rectangular shape (21x11x6 cm) with parchment. Beat the butter and sugar well with a mixer. Add a little eggs, beat until smooth. Stir in the zest and 1 tbsp lemon juice. Add sifted flour and poppy seeds to the dough.
Pour the dough into a mold. Bake for about 1 hour. Leave the finished cake in the pan for 5 minutes, then remove and cool completely on the wire rack.
Combine the remaining lemon juice with the lime juice. Sift the icing sugar into a bowl of juice and mix well. Pour the liquid icing over the cupcake (let the icing drip down, it will harden after a while).

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