Lemon Poppy-Seed Tea Cake

I tend to like lemon-y cakes.  This recipe, from Martha Stewart's Every Day Food, is lemonlicious. 

Ingredients

1 1/2 STICKS of unsalted butter at room temperature
1 1/2 cups of all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest,
plus 1/3 cup of fresh lemon juice (about 2 lemons)
1/4 cup whole milk

Directions

1. Preheat oven to 350
2. Butter and flour pan (9 by 5 inch)
3. Whisk together flour, baking powder, salt, and poppy seeds; set aside
4. Using an electric mixer, beat butter and 2/3 cup sugar on high until fluffy
5. Add eggs, one at a time
6. Mix in vanilla and lemon zest
7. With mixer on low, add flour mixture in two parts and milk in one, beginning and ending with flour mixture
8. Pour batter in prepared pan; smooth top
9. Bake for 50 minutes
10. In medium sauce pan bring lemon juice (1/3 cup) and sugar (1/3) to boil creating a syrup; set aside
11. Remove cake from oven
12. Brush cake with syrup
13. Serve

Store for up to 3 days at room temperature or freeze in a resealable plastic bag for up to 3 months.