Poppy seed and lemon cake

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Mix the milk together with the lemon juice and set it aside for 15 minutes.
In the meantime, mix the flour, poppy seeds, baking powder, and baking soda. In another bowl, beat the soft butter with the sugar until fluffy.
Add the eggs one by one, mixing well after each addition. Pour in the freshly squeezed juice and grated lemon zest, then stir.
Alternately add the dry ingredients and lemon milk. Fill the cake tin with a diameter of 18 cm and bake for 45 minutes, temperature 180 °C.
Cool and decorate with melted white chocolate and chocolate-covered puffed rice. Enjoy!