# 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 the oven to 350°F and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
03 - Beat the softened butter and granulated sugar in a large bowl 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 - Alternately add the dry ingredients and milk to the butter mixture on low speed in three additions, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
06 - Pour the batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes, tenting with foil after 35 minutes if the top browns too quickly. A toothpick inserted should come out clean.
07 - Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons fresh lemon juice until smooth, adding more juice if a thinner consistency is desired. Optionally, stir in lemon zest.
09 - Drizzle the glaze over the cooled cake and let it set before slicing.
