Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.
Step 2:
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 3:
Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.
Step 4:
Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.
Step 5:
Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (beaten)
- 150g Allinson's Self Raising Flour
- 1 tsp Baking powder
- 1 Lemon zest
- 30g Poppy seeds
- 3 tbsp Natural yoghurt
For the decoration
- 1 Juice of one whole lemon
- 3 tbsp Billington's Unrefined Golden Caster Sugar
Recipe Reviews
These are lovely. What is the calorie count for each one please?
delicious!
Absolutely scrummy and so easy to make!
Ingredients
For the cupcakes
- 150g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (beaten)
- 150g Allinson's Self Raising Flour
- 1 tsp Baking powder
- 1 Lemon zest
- 30g Poppy seeds
- 3 tbsp Natural yoghurt
For the decoration
- 1 Juice of one whole lemon
- 3 tbsp Billington's Unrefined Golden Caster Sugar