Lemon and poppy seed cake!

Happy Monday yuppies ( only 2 more sleeps!!)

Aaaaah the little Monday recipe, this one I'm super happy to present to you because it's one of the rare cakes I make that I could gobble up all by myself... I don't know if most of you know the chain of organic and beautiful and good restaurants "Cojean" I discovered it a few years ago when I was doing an internship at a super magazine, it was a bit like the office canteen... And at Cojean, there are individual slices of lemon poppy cake... And at that time it was almost too good to eat! And at Cojean, there are individual slices of lemon poppy cake... And at that time it almost became an obsession whenever I had a dinner, a picnic or anything else, I'd make my lemon poppy cake (or muffins, I make variations: After dozens of crash tests, I give you my recipe for lemon poppy cake. The texture is different from Cojean's, but the taste, my friends... BUT THE TASTE! I hope you'll enjoy it as much as I did! I give you a big kiss and the winner of the competition is Bertille (if she could reply to my e-mail and send me her address, that would be great!)

To make a nice lemon-poppy seed cake, or about 12 muffins:

• 180g flour,
• 90g sugar
• 2 eggs,
• 3 tablespoons honey,
• 100g melted butter,
• 1 lemon (juice and zest)
• 1 tablespoon poppy seeds,
• 1 sachet yeast.

You'll see it's more than simple, and the texture is great! To begin, preheat the oven to 180°C. In a bowl, mix the sugar (you can also use brown sugar instead of caster sugar), eggs and honey. Sift in the flour and yeast a little at a time, then gently fold in the melted butter and mix until the dough is smooth. Add the lemon zest and juice to the mixture, along with the poppy seeds. Line your buttered and floured baking tin and bake for 30-40 minutes at 180°C! Enjoy!