In a large bowl cream together the sugar and the butter until soft and creamy.

Whisk the eggs in another bowl and then whisk slowly into the creamed butter and sugar.

Make sure the mix is thoroughly combined.

Mix in the poppy seeds, and then fold in the flour, half at a time. It will get quite thick; loosen the mix by folding in the juice of one and a half lemons.

Spoon a large, heaped tablespoon of the mix into each cupcake case and then bake in the centre of your oven at gas mark 5 for 20-25mins or until golden.

Once they are out of the oven allow them to cool on a wire rack.

Once cool, you can ice them. Start with 125g of icing sugar and add in the leftover lemon juice and mix.

Thin with water until you get the thickness you desire.

Decorate and enjoy!