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