ISO: Oak House Lemon Tea Cake and Lemon Yogurt Poppy Seed Muffins

Here are a few recipes. Not exactly what you asked for, but maybe one will work. Good Luck!

OAK HOUSE LEMON TEA CAKE
Source: The Oak House (Oak Bluffs, Massachusetts)

FOR THE CAKE:
8 tablespoons sweet unsalted butter, softened
3/4 cup sugar
2 eggs, beaten
2 lemons, grate both and set aside
3/4 cup flour
pinch salt
6 tablespoons milk, room temperature
FOR THE TOPPING:
juice of one lemon
3 tablespoons sugar

Cream butter and 3/4 cup sugar together until light and fluffy. Add eggs a little at a time, beating well after each addition. Mix in grated lemon rinds, flour and salt. Beat thoroughly, add the milk and beat again. Pour into 8-inch greased a floured loaf pan.

Bake about one hour in a 325 degree F oven. The cake should spring back when pressed gently in center. Remove from oven and immediately prick the top with a thin skewer and pour lemon topping over until completely covered. Cool in pan.

TO MAKE THE TOPPING:
Combine lemon juice and sugar in a small bowl and set in a warm place until sugar dissolves.

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LEMON YOGURT-POPPY SEED MUFFINS
Source: Country Baking
Makes 12

1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel -- grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE LEMON GLAZE:
1/2 cup powdered sugar
2 teaspoons lemon juice -- 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2 1/2 x 1 1/4-inches or line with paper baking cups.

Beat milk, oil, yogurt and egg in large bowl. Stir in remaining ingredients except Lemon Glaze just until flour is moistened. Divide batter evenly among muffin cups (about 3/4 full).

Bake 16-18 minutes or until golden brown. Immediately remove from pan. Drizzle Lemon Glaze over warm muffins.

TO MAKE THE GLAZE:
Mix ingredients until smooth and drizzling consistency.