Tasty Lemon cake with poppy seeds

Lemon cake with poppy seeds is a very tasty homemade cake. The cupcake has a pronounced lemon flavor and aroma, and poppy seeds add an interesting texture.

Ingredients

• Flour - 100 g + 3 tablespoons (if necessary)
• Corn starch - 100 g
• Sugar - 200 g
• Eggs - 3 pcs.
• Butter - 100 g
• Lemon (juice) - 1 pc.
• Poppy - 4 tbsp. spoons
• Baking powder - 1 teaspoon
• For glaze:
• Powdered sugar - 100 g
• Water - 1 tbsp. the spoon
• To grease the mold:
• Vegetable oil or butter

Directions

1. Beat eggs with sugar until whitening and increase in volume, pour in melted and slightly cooled butter. Continue whisking.
2. Squeeze the juice from the lemon, pour the juice into the whipped mass, pour in the poppy seeds.
3. Combine flour with corn starch and baking powder, sift through a sieve, pour into the whipped mass. Mix well again on low speed mixer. (During the kneading process, I added another 3 tablespoons of flour, as the lemon was large and the dough was a bit runny.)
4. Pour the dough into a mold greased with butter or vegetable oil. Bake a lemon cake with poppy seeds for 40 minutes at a temperature of 180 degrees. Let the cake cool without taking it out of the mold.
5. Gradually add water to the powdered sugar, stirring vigorously. You should have a thick frosting.
6. Remove the cooled lemon cake from the mold and drizzle with frosting. Bon appetit!