In a large bowl, rub together sugar & lemon rind until fragrant & well blended.
Blend until light & fluffy.
It should look like this.
Add eggs, one at a time.
Blend well between each egg addition.
Beat in lemon juice.
In a separate bowl, add poppy seeds.
Add flour to poppy seeds.
Add baking powder & baking soda.
Measure out sour cream in a 1/2 cup measure.
Add 1/3 of flour mixture to sugar mixture & beat well.
Add 1/2 of sour cream & beat well. Repeat with remaining flour & sour cream. Blend well.
Scoop into cupcake pan.
You can also pour batter into a greased & floured bundt cake pan.
Make a glaze for cake/cupcakes... Add 4-5 Tbsp lemon juice to a bowl and slowly add icing sugar until you get a glaze that looks like this... Runny consistency.
While cupcakes/cake is still warm brush glaze over cupcake/cake.
For mini cupcakes bake at 300' for about 12-15 minutes... Or for bundt cake 325' for about an hour... I decorated mine with a bit of icing. Enjoy! :)
This recipe is originally from Canadian Living magazine. I have made it many times for birthdays & other events. Always goes over well! Find me on Stuff Your FaceBook or Snapguide for more recipes!