Create a fun twist on classic Lemon Poppy Seed Muffins by topping them with an icing and lemon curd fried egg.
This tangy lemon poppy seed cake recipe is quick and simple to bake, and the addition of the lemon flavoured fried egg makes it a great Easter recipe.
Ingredients
(Makes 12)
For the Lemon Poppy Seed Muffins
- 150g unsalted butter - softened
- 150g golden caster sugar
- 150g self raising flour
- 1 tsp baking powder
- 3 large eggs
- 2 lemons - 2 tsp zest & 1tbsp juice
- 2 tsp poppy seeds
For the Fried Egg icing:
- 5 tbsp icing sugar
- 1 tbsp lemon juice
- 2 tsp lemon curd
- extra poppy seeds to sprinkle (optional)
Directions
- Heat the oven to 180C/160Fan/Gas 4.
- Line a 12 hole patty tin with muffin cases.
- Finely grate the rind of both lemons, and squeeze all the juice into a separate container.
- In a large bowl, beat together the softened butter and sugar until light and fluffy.
- Lightly whisk the eggs, then add these to the bowl one at a time, whisking between each addition.
- Sift in the flour and baking powder. Beat again until you have a smooth cake batter.
- Add 2 tsp lemon zest, 1tbsp lemon juice, plus 2 tsp poppy seeds.
- Whisk again to incorporate all the ingredients.
- Divide the cake batter evenly between the 12 muffin cases.
- Bake for 18 minutes, until the muffins are well risen and just beginning to brown on top.
- Remove from the oven, then transfer to a wire rack to cool.
- Once the muffins have cooled, add the icing sugar to a small bowl. Mix in 1tbsp of lemon juice until you have a smooth paste. Hint: the icing needs to be quite thick yet just about spreadable. If you feel it's too thin, add a little more icing sugar.
- Use a teaspoon to drizzle a small amount of the lemon icing in the centre of each cake, using a circular motion to spread it out slightly. Repeat for all 12 muffins.
- Drop approx 1/8th tsp lemon curd right in the centre of the icing. Use a cocktail stick to carefully coax the lemon curd into a circular shape.
- Do this for all 12 muffins, then sprinkle a few with extra poppy seeds to create the look of ground pepper.
- Your Lemon Poppy Seed Fried Egg Muffins will keep in an air tight container for up to 3 days.
Lemon Poppy Seed Fried Egg Muffins Recipe Notes:
- When zesting the lemon, try to use just the outer yellow layer, avoiding the bitter white underneath.
- I've used a generous amount of lemon zest and juice in this recipe as we like a tangy cake. If you prefer a more subtle flavour, reduce the amount of zest slightly.
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