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Lemon Poppyseed Drizzle Cakes

Soft and fluffy cakes filled with lemon and poppyseeds, and decorated with a delicious lemon icing!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author What Jessica Baked Next

Ingredients

  • 125 g butter (salted or unsalted) softened
  • 125 g caster sugar
  • Zest from two lemons
  • 2 eggs
  • 125 g self-raising flour
  • 1 tablespoon poppyseed's
  • 4 tablespoons icing sugar
  • Lemon juice enough to reach your preferred consistency

Instructions

  • Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line a 6-hole muffin tin with paper liners and set aside.
  • Take the sugar and lemon zest and rub the two ingredients together using your fingers. Cream the butter and lemon sugar together until light and fluffy. Then add the eggs and mix to incorporate fully. Add the flour and poppyseed's and mix.
  • Evenly distribute the mixture equally between the cupcake liners. Bake for 18-20 minutes or until the cakes are lightly golden and a cake tester comes out completely clean. Cool in the tin for a few minutes, then transport to a wire rack to finish cooling completely.
  • Finish the cakes by making the icing. Mix the icing sugar and enough lemon juice to make a thick glaze. At this point remove the cupcakes from the liners. Then drizzle over the icing and leave the icing to set before serving. Decorate with extra lemon zest and poppyseed's if desired.