Lemon poppy seed cakes | Women's Weekly Food
Ingredients Lemon glacé icing Method 1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/3 cup (50g) poppy seeds
- 1/4 cup (60ml) milk
- 185 grams butter, softened
- 2 teaspoons finely grated lemon rind
- 1 cup (220g) caster sugar
- 3 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/2 cup (60g) ground almonds
- 1/2 cup (125ml) orange juice
- Lemon glacé icing
- 2 cups (320g) icing sugar
- 1 teaspoon softened butter
- 2 tablespoons strained lemon juice
- 12 white edible sugar flowers
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