Lemon Poppy Seed Cake with Lemon Glaze

Name: Lemon Poppy Seed Cake with Lemon Glaze
Yield: Serves 12 to 16
Cuisine: United States
Ingredients: 1 teaspoon pure vanilla extract; ¾ cup granulated sugar; ¾ cup fresh lemon juice (from 4 to 5 lemons); 3 large eggs, at room temperature; 1 teaspoon baking soda; 1¾ cups unbleached (all-purpose) flour; ½ cup poppy seeds; 1 cup sour cream, at room temperature; 1 teaspoon baking powder, preferably aluminum-free; 3 tablespoons whole milk; ¼ teaspoon fine sea salt; ½ pound (2 sticks) unsalted butter, at room temperature; 1 tablespoon grated lemon zest; 1 cup granulated sugar; 1½ cups confectioners’ sugar

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Lemon and poppy seeds are a classic combination. If you love lemons as much as I do, then pucker up, because this cake has more than a twist. The lemon syrup and glaze keep it supermoist, and the flavors get better every day. If you keep it on the kitchen counter, you will be tempted to cut a slice every time you pass it.

Ingredients

1¾ cups unbleached (all-purpose) flour
1 teaspoon baking powder, preferably aluminum-free
1

Americas
United States
Dessert
Vegetarian

Method

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter it as well. Lightly dust the pan with flour,