Lemon and poppyseed cakes

melted butter for greasing
2/3 cup warm milk
1/4 cup poppy seeds
2 small lemons
250g unsalted butter
1 1/2 cups caster sugar
3 eggs, lightly beaten
3 cups SR flour
rind of 2 lemons
extra 1/2 cup caster sugar
1/4 cup water

Lemon icing:
1 1/2 cups icing sugar, sifted
20g butter, softened
juice of 1 lemon

1. Preheat oven to 180C. Brush 12 frian moulds with melted butter. Combine milk and poppy seeds and stand for 30 mins.
2. Meanwhile put lemons in a pan and cover with water. Bring to the boil, reduce heat and simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 mins.
3. Drain lemons, cut into quarters and remove seeds. Put lemon, butter and caster sugar ina food processor, then process for 1 min until almost smooth. Add egg and process for a further 30 secs. Transfer to a bowl, andd flour and milk mixture and stir until just combined. Spoon mixture into prepared moulds until 2/3 full and smooth the surface. Bake cakes for 45 mins or unil cooked. Leave in moulds for 5 mins before turning out on a wire rack.
4. Combine rind, extra sugar and water in a pan. Stir over a low heat until sugar is dissolved. Bring to boil, reduce heat, simmer for 5 mins.
5. To make icing, put icing sugar in a bowl, slowly add lemon juice and stir with a wooden spoon until a paste forms. When cakes are cool, spoon icing over each. Stand for 10 mins to set.