# Ingredient list:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - Zest of 2 large lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup whole milk, room temperature
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - Zest of 1 lemon (optional)
# How-to:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
06 - Pour batter into the prepared loaf pan and smooth the surface. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. If browning accelerates, cover with foil after 35 minutes.
07 - Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons fresh lemon juice until smooth. Add more lemon juice to thin as preferred.
09 - Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired. Let the glaze set before slicing and serving.
