3 tbsp. milk
3 eggs
1 1/2 tsp. lemon extract
1 1/2 c. flour
3/4 c. sugar
3/4 tsp. baking powder
1/4 tsp. salt
13 tbsp. butter, softened
1 tbsp. lemon zest
3 tbsp. poppy seeds

TOPPING:

1/4 c. + 2 tbsp. sugar
1/4 c. lemon juice

Preheat oven to 350 degrees.

In medium bowl, lightly combine milk, eggs and vanilla. In a large mixing bowl, combine the dry ingredients (with lemon zest and poppy seeds) and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixtures. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed, if using a hand mixer) and beat for 1 minute to aerate and develop the cake structure. Scrape down the sides. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition. Scrape the batter into greased and floured muffin tins. Bake 20-30 minutes or until toothpick comes out clean.

Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.