Lemon-lime cupcakes with poppy seeds


For the cake batter:

Preheat your oven to 180ºC.
Sieve the powdered sugar.
Add the citrus peels and mash with a blender in a glass. Add the butter and mix well.
Add eggs, lime juice and lemon juice. Beat until blended. Mix the flour, salt, poppy seeds and baking powder and add to the batter. Mix until well blended with spatula.
Bake 15-20 minutes at 180ºC until golden brown.






For the syrup

Heat the water in the saucepan with the sugar, the lemon peel and lemon juice.
Boil for 5 minutes.
Pour one tablespoon of syrup on each cake, reserving the skins to decorate at the end, after the glaze.

For the glaze

Sift the powdered sugar over the egg white and lemon juice. Mix well with a stirring rod. Cover the surface of the cake with the glaze and finish decorating with the reserved lemon peels.


Arrange all the preparations harmoniously together.


For the cake batter:

  • 140 g flour
  • 140 g sugar
  • 140 g butter
  • 8 g twists of lime peel without the white rind
  • 8 g twists of lemon peel without the white rind
  • 2 eggs
  • 5 g lemon juice
  • 5 g lime juice
  • 5 g poppy seeds
  • 15 g baking powder
  • 0.5 g salt

For the syrup

  • 100 g water
  • 140 g sugar
  • 8 g twists of lemon peel without the white rind
  • 30 g lemon juice

For the glaze

  • 200 g of powdered sugar
  • 35 g egg whites
  • 5 g lemon juice



  • Mixer and glass
  • Silicone mould for cupcakes
  • Saucepan
  • Stirring rod
  • Bowl

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