Lemon Poppy Seed Coffee Cake

Ingredients:

Cupcake

• Zest of 2 lemons
• 1.5 cups of sugar
• 275 g butter
• 2 tsp vanilla extract
• 5 eggs
• 0.5 cup lemon juice
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon of baking soda
• A pinch of salt
• 2 and 3/4 cups premium flour
• 1/4 cup poppy seeds

Glaze

• 1/4 cup and 1 tablespoon lemon juice
• 1 cup powdered sugar

Preparation:

1. Preheat oven to 160°C. Grease a muffin tin with butter and dust with flour.
2. In a small bowl, combine the lemon zest and sugar. In a large bowl, beat the butter and sugar with a mixer until light and fluffy. Stir in the vanilla extract and eggs, one at a time. Stir in the lemon juice, baking powder, baking soda, and salt. Stir in the flour. Fold in the poppy seeds. Pour the batter into the prepared pan.
3. Bake at 160°C (325°F) for 45 minutes or until a knife inserted into the cake comes out clean. Cool the cake for 15 minutes, then remove from the pan.
4. To prepare the glazeIn a small bowl, combine the powdered sugar and lemon juice and stir until smooth. Once the cake has cooled, drizzle with the glaze and serve.