# What You 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 to 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 it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
03 - Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, add the dry ingredients in three parts, alternating with milk, starting and ending with the dry mixture. Mix until just combined without overmixing.
06 - Pour batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil after 35 minutes.
08 - Allow cake to rest in pan for 15 minutes, then remove and cool completely on a wire rack.
09 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth; add more juice to thin if desired. Drizzle over cooled cake and optionally sprinkle with lemon zest.
10 - Let the glaze firm before slicing and serving.
