Lemon and poppy seed pound cake

Preheat oven to 180°C.
Beat butter, sugar and lemon zest until creamy. Inhale the lemon aroma, which will then permeate your cake.
Add eggs, one at a time, and finally the flour sifted with baking powder and salt.
Stir in the lemon juice and the poppy seeds.
Grease and dust with flour a 18 cm round cake tin. Scrape the batter into the tin and bake for about 30 minutes, or until golden and dry inside. Test it with a toothpick.
Let it cool down completely, then cut into cubes. You are allowed to eat the trimmings.
Prepare the chocolate ganache. Melt the chocolate in a double boiler, then stir in the cream and whisk until smooth.
Dip half of the cake cubes into the chocolate ganache with the help of a toothpick, then let them dry on a wire rack.
When the chocolate is solid, alternate white and black cubes on skewers and decorate with a few mint leaves. You can store them in the refrigerator for a day or two. Remember to bring them back to room temperature before serving