Ingredients

The following ingredients have 10 Servings
  • 1/2 cup butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lemon zest
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 2 cups all-purpose flour
  • 3/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 1/4 cups powdered sugar

Instruction

  • Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottoms and up the short ends of the pan with parchment paper. Coat again with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the lemon zest, eggs, vanilla, salt, baking powder, baking soda, and poppy seeds. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
  • In alternating additions add the sour cream and flour, beginning and ending with flour.
  • Spread the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes, and then transfer to a wire rack.
  • In a small bowl whisk together the lemon juice and the powdered sugar to make a glaze. Place a baking sheet under the wire rack to catch the excess and pour the glaze onto the warm cake.
  • Allow the glaze to set and enjoy.