# What You'll Need:
→ 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 - 2–3 tablespoons fresh lemon juice
15 - Zest of 1 lemon (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat the softened butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition. Blend in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, alternately add dry ingredients in three parts with milk in two parts, beginning and ending with dry. Mix just until combined to avoid overmixing.
06 - Transfer batter to prepared pan and smooth surface. Bake for 50 to 55 minutes, tenting with foil after 35 minutes if browning too fast, until a toothpick comes out clean.
07 - Allow cake to cool in pan for 15 minutes, then move to wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth, adding more juice for desired consistency. Optionally, stir in lemon zest.
09 - Drizzle glaze over cooled cake, let set before slicing and serving.
