Ingredients
Syrup
Method
1.Preheat oven to moderate, 180°C (160°C). Line a 12-hole muffin pan with paper patty cases.
2.In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.
3.Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
4.Lightly fold flour into creamed mixture alternately with combined milk and juice, beginning and ending with flour. Mix in poppy seeds and zest.
5.Spoon mixture evenly into recesses until 3/4 full. Bake 20-25 minutes. until cooked when tested.
6.To make syrup: Combine juice and sugar in a small saucepan. Bring to boil on high, stirring. Reduce heat to low and simmer, without stirring, 5 minutes. Add zest and cook a further 5 minutes, then remove from heat.
7.Cool cakes in pan for a few minutes, before transferring to a rack over a baking tray. Pierce cakes in several places. Spoon a little syrup over each cake. Allow to soak in. Serve with remaining syrup.