Lemon Poppy Seed Cupcake

by Editorial Staff

Lemon poppy seed cake is a delicious homemade cake. The muffin has a pronounced lemon flavor and aroma, and the poppy adds an interesting texture.

Summary

Prep Time	15 mins
Cook Time	40 mins
Total Time	55 mins
Course	Dessert

Ingredients

For glaze:

Powdered sugar – 100 g
Water – 1 tbsp

Instructions

Beat eggs with sugar until whitening and increase in volume, pour in melted and slightly cooled butter. Continue whisking.
Squeeze juice from lemon, add juice to whipped mass, add poppy seeds.
Combine flour with cornstarch and baking powder, sift through a sieve, add to the whipped mass. Stir well again on low mixer speed. (I added 3 more tablespoons of flour as the lemon was kneaded and the dough was a little thin.)
Pour the dough into a mold greased with butter or vegetable oil. Bake lemon cake with poppy seeds for 40 minutes at 180 degrees. Let the cake cool without removing it from the mold.
Gradually add water to the icing sugar, stirring vigorously. You should get a thick frosting.
Remove the cooled lemon cake from the mold and pour over the icing. Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.