Poppy Seed & Lemon Buns

• These little buns are based on one of my poppy seed cakes.
• This amount makes 12 buns made in bun cases.

INGREDIENTS – buns

• 100g butter
• 100g granulated sugar
• 2 eggs
• 120g plain flour
• 1 teaspoon of baking powder
• 3 tablespoons of poppy seeds
• Fine zest of 1 lemon
• Juice of 1 lemon
  

  Topping

• 1 large lemon – rind pared & juice
• 50g granulated sugar & 1 tablespoon of granulated sugar

METHOD

• Pre-heat the oven to GM 4 – 180°C.
• Cream together the butter, sugar and lemon zest.
• Add the eggs, one by one and whisk again.
• Mix the flour with the baking powder.
• Fold in the flour.
• Mix in the lemon juice.
• Fold in the poppy seeds.
• Divide the mixture between 12 bun cases in a bun tray.
• Bake for 25 -30 minutes.
• Leave on a cake rack to cool.
• *
• MEANWHILE
• Take the rind parings and boil them in a little water for 2 minutes.
• Sieve and dry.
• Add these to 1 tablespoon of granulated sugar and mix.
• *
• Mix the lemon juice with the 50g of granulated sugar.
• *
• Divide the topping over the buns.
• Sprinkle parings over the buns.

Heathcote, made in England, cake plate.

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