I don't know what it is that makes lemon and poppyseed such a completely classic combination, but for me, this is a quintessential summer cake. Do poppyseeds even taste of anything? They look cute, though. And something about lemon cake always makes me want to sit under the shade of a large, leafy tree, sipping coffee and taking delicate mouthfuls. (Oh, who am I kidding? I am not a delicate eater when it comes to cupcakes.)
This is a vegan recipe, but apart from the fact that the batter is quite pale (due to lack of egg-yolk yellow), I bet you'd never guess they were egg- and dairy-free.
Lemon & Poppyseed Cupcakes
2 cups (350g) plain flour
1 cup (220g) caster sugar
2tsp baking powder
1/4 tsp salt
2tbsp poppy seeds
1/2 cup (120ml) sunflower oil
4tbsp lemon juice, made up to 1 cup with cold water
For the icing
2tsp lemon extract
1tbsp warm water
6tbsp icing sugar
- Preheat the oven to 175°C, and line a 12-cupcake tray with paper liners.
- Sift together the flour, caster sugar, baking powder, and salt.
- Mix in the poppy seeds.
- Add the oil, lemon juice, and water.
- Stir to make a thick batter.
- Divide the batter evenly between the 12 cake cases.
- Bake for 15-20 minutes, or until a knife comes out clean.
- Cool on a wire rack. Allow the cakes to cool completely before icing.
- To make the icing, start with 2tbsp icing sugar (sieved), the lemon extract, and water. Blend into a smooth paste. Continue to add icing sugar, about a tablespoon at a time, until the mixture thickens. Allow to cool a little before spooning over the cooled cakes.