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Lemon Poppy Seed Cake

•You will need

For The Cake.

3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
2¼ cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
6 large eggs, at room temperature
1 cup sour cream
¼ cup poppy seeds
2 tablespoons grated lemon peel (about 4 medium lemons)

For The Glaze

1 ½ cups confectioners’ sugar
1-2 tablespoons freshly squeezed lemon juice (about ½ medium lemon)

•Step by Step

Making the Cake

1.Preheat oven to 325°F. Grease and flour a 9- or 10-inch tube pan. In a medium bowl, combine flour, baking powder and baking soda; stir well. In a large bowl, using an electric mixer set on a medium speed, beat sugar and butter until well blended, about 5 minutes.
2.With mixer set on low speed, beat eggs into butter mixture, one at a time, until well blended. Alternately, beat in flour mixture and sour cream, beginning and ending with flour mixture, just until blended, about 2 minutes. Add poppy seeds and lemon peel.
3.Pour the batter into the prepared pan. Bake the cake until a toothpick inserted in center comes out clean, about 1hour 25 minutes. Transfer the pan to a wire rack; cool for 10 minutes.

Glazing the Cake

1.    Place confectioners’ sugar in a small bowl; add lemon juice, a little at a time, stirring until a thick pouring consistency is reached. Run a knife around the sides and center of the pan; invert the cake onto the wire rack. Run a knife around the bottom of the cake and remove; invert cake and cool completely.
2.    Transfer cake to a serving plate. Using a spoon, drizzle the top and sides of the cake with the glaze. Let the glaze set before serving.

Kitchen Tips

•    Stir lemon peel into the batter by hand. Using a mixer will cause some of the peel to cling to the beaters, thus losing some of the flavor.
•    For the best flavor, store poppy seeds in the refrigerator.