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

• Butter – 170 g
• Sugar – 1 glass
• Eggs are large, slightly beaten – 3 pcs.
• Zest of 1 lemon, finely grated
• Zest of 1 lime, finely grated
• Lemon juice – 2 tbsp
• Flour with baking powder – 1 2/3 cups
• Poppy – 2 tbsp
• Lime juice – 2 tbsp
• Powdered sugar – 1 glass

Directions

1. 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.
2. 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.
3. 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).