Poppy and lemon cake

200 g white chocolate

250 g butter

3 eggs

1,5 dl sugar

1 lemon, the zest

2 dl flour

2 table spoons poppy seeds

Heat up the oven to 175 degrees Celsius. Melt the butter and the white chocolate over a saucepan of boiling water. Whisk the eggs and the sugar fluffy. Add the flour and the poppy seeds to the mix. Add the melted butter and chocolate. Bake in a tray covered with baking paper for 20-25 minutes. Serve with whipped double cream or ice cream.