There is nothing better than having a coffee in the afternoons on Saturday afternoon, when you're done with your shopping, getting your flat refurbished and waiting for dear friends. For the occasion, there was finally the combination poppy-lemon with me. That's what I want to do forever, because I like to eat the English "Poppy Seed Lemon Muffins".
Last week I also got a nice tin for I discovered mini cakes and just had to have that.
So I started mixing ingredients for a dough and could have eaten it pure.
I'm a big fan of Lemon peel and also like poppy terribly. And just this combination of citrus and poppy seed is really irresistible and absolutely perfect!
Lemon-poppy seed cake
for 8 mini cakes
125 g room-warm butter
150 g sugar
200 g sour cream
2 tablespoon tartar powder
1 pinch of salt
1 organic lemon, of which juice and shell
Grease and flour for the mold
50 g powdered sugar and a few drops of lemon juice for the casting
Preheat the oven to 180 ° C.
Grease a mini cake tin, dust with flour and beat well.
Beat the butter and sugar into a thick foam, then stir in the eggs one at a time. Mix in the sour cream well.
Mix the flour, baking powder and salt and stir in on tablespoonfuls.
Finally add the lemon peel, juice and the poppy seed.
Den Distribute the dough evenly on the molds and smooth.
Bake in the lower third for about 25-30 minutes, then cool on a wire rack.
Mix a sprinkling with powdered sugar and lemon juice drizzle the cooled cake with it.