Lemon cake with poppy seeds

Plain cake made from butter, eggs, sugar and flour. Citrus zest and poppy seeds are added to the dough. Cupcake topped with lemon icing

Ingredients

• Butter - 170 g
• Sugar - 1 cup
• Eggs large, lightly beaten - 3 pcs.
• Zest of 1 lemon, finely grated
• Zest of 1 lime, finely grated
• Lemon juice - 2 tbsp. l.
• Flour with baking powder - 1 2/3 cups
• Poppy - 2 tbsp. l.
• Lime juice - 2 tbsp. l.
• Powdered sugar - 1 cup

Directions

1. Preheat oven to 180 degrees. Cover the bottom and sides of a rectangular shape (21x11x6 cm) with parchment. Beat butter and sugar well with a mixer. Add a little eggs, beat the mass until smooth. Stir in the zest and 1 tbsp. l. lemon juice. Add the sifted flour and poppy seeds to the dough.
2. Put the dough into the form. Bake for about 1 hour. Let the cake rest in the tin for 5 minutes, then remove and cool completely on a wire rack.
3. Mix remaining lemon juice with lime juice. Sift the powdered sugar into the bowl with the juice and mix well. Drizzle the cake with liquid icing (let the icing drip down, it will harden after a while).