Lemon cupcake with poppy seeds

Lemon cupcake with poppy seeds.

120 gr. softened butter
2 eggs
90 c. sour cream
100 gr. Sahara
50 c. poppy
1 tsp. Lemon peel
25 ml. lemon juice
1 package (10 oz.) Vanilla sugar
1 tsp. Baking powder
1 \ 4 tsp. Salt
140 gr. flour
an additional 1 tbsp. spoon of lemon juice to impregnate

Cooking method:          

Mak pour boiling water for 10 minutes, then strain through a sieve to drain out the water. The form of grease with butter, lightly floured. Heat the oven to 180 degrees.
Beat butter until fluffy white mass with the sugar and vanilla sugar, one to drive the eggs (the second egg is added only when the first fully vzobetsya oil).
Add the salt, zest and lemon juice, sour cream and poppy seeds, mix with a spatula (at this stage of the mixer is not used), the top Sift the flour mixed with baking powder, gently stir with a spatula to obtain a homogeneous dough without lumps, pour the batter into the pan and bake 35-40 minutes, check the readiness of wooden toothpick.
Ready to shift the cake onto a wire rack to cool slightly, then lubricated with lemon juice mixed with 2 tablespoons of water, the top of the cake can be poured icing (I used icing “Dr. Etker”).


Bon Appetit!

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