Preheat the oven at 160ºC/ 320ºF conventional oven and line two cupcake trays with 15 cupcake liners in total.
Sift together the all-purpose flour, baking powder, baking soda, salt and poppy seeds and set it aside.
200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon poppy seeds
In a mixing bowl, using the paddle attachment or using a hand mixer, add the oil, sugar and lemon zest and mix it on medium/high speed for 1 minute.
85 g vegetable oil, 210 g granulated sugar, 1 zest of an organic lemon
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Finally add the sour cream, lemon juice and vanilla extract and mix until just combined, make sure not to over mix the cake batter.
150 g full-fat sour cream, 1 ½ teaspoon vanilla extract, 1 tablespoon lemon juice
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Divide the cake batter into the 15 cupcake liners and bake them for 20-21 minutes or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.