Glazed Lemon Poppy Seed Cake

Hi. Lazy Baker here. I was craving lemon poppy seed muffins today and came across this Gourmet recipe on epicurious.com. It's definitely not light on butter, but that makes it heavy on flavor! It's simple to make, one pan and you're done in under an hour. I would vote this to be a great addition to a home brunch.

Hope you like it as much as I did!

Glazed Lemon Poppy-Seed Cake

Gourmet May 2007

A quick confection, this cake bakes in just 30 minutes.

Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar

2 large eggs

2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice

Put oven rack in middle position and preheat oven to 375°F.

Butter a 9-inch round cake pan.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.