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

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

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,

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Ingredients

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