Put paper molds in the muffin pan. If there are no paper molds, lubricate the metal mold with oil and sprinkle with flour. You can bake one cake in the form of a cake.
In a bowl, mix the flour sifted through a sieve with baking powder, a pinch of salt and poppy seeds.
Add the zest from two small lemons. I grate the zest on a fine grater.
Dissolve the butter and cool it.
Whisk eggs with sugar, add butter and mix.
Add milk, stir.
Add the flour mixture and stir.
Put the dough into molds, filling three quarters. Place the muffin pan in a preheated oven and bake at 190 degrees for about 20 minutes until the muffins rise and turn golden. Ready to check with a match.
While the muffins are baking, prepare the fudge. In two tablespoons of lemon juice, stir the powdered sugar to the desired consistency. 2-3 tablespoons of powdered sugar is enough for me, who likes a thick cotton cap, add more powdered sugar.
Lubricate the finished muffins with sugar fudge. For a richer lemon flavor, muffins can be pierced with a match so that the juice gets inside. Or you can cut the still warm muffin in half and pour the fudge directly. That's it, bon appetit!