Lemon Poppy Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1/3 cup sour cream, at room temperature
02 - 1/2 cup whole milk, at room temperature
03 - 1 heaping tablespoon poppy seeds
04 - 1/4 teaspoon baking soda
05 - 250 g all-purpose flour, lightly scooped and leveled
06 - 4 tablespoons vegetable oil (like canola oil)
07 - 250 g granulated sugar
08 - 113 g unsalted butter, softened
09 - 2 teaspoons baking powder
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh-squeezed lemon juice
12 - 1/2 teaspoon salt
13 - 3 large eggs, at room temperature
14 - 3 tablespoons grated lemon zest

→ Glaze

15 - 4 to 5 tablespoons lemon juice or whole milk
16 - Splash of optional vanilla extract
17 - 180 g sifted powdered sugar

# Instructions:

01 - Pre-heat your oven to 350°F (175°C). Line a 9 x 9 inch pan with parchment paper and leave a little hanging over the edges—it'll make it easy to pull the cake out later.
02 - Combine the lemon zest with the sugar in a big bowl. Use your fingers to rub it in for about 20-30 seconds, which brings out the citrus oils and makes the flavor pop.
03 - Drop the butter and oil into the sugar mix. With a mixer (stand or hand), whip on medium setting for 2 minutes until it's fluffy. Don’t forget to scrape the bowl! Add the eggs one by one, beating each time. Mix in the lemon juice and vanilla last, just until combined.
04 - In a different bowl, stir together flour, baking powder, baking soda, salt, and poppy seeds. Add the dry mix to the wet ingredients in 3 turns, swapping between that and the sour cream and milk. Start and finish with the dry mix. Be sure to stir gently!
05 - Scoop the batter into the prepped pan, spreading it out evenly with an offset spatula.
06 - Bake for 30-35 minutes, keeping an eye on the color. When a toothpick poked in the middle comes out clean, it’s done. If it’s browning too fast, tent it with foil. Take care not to overbake!
07 - Let the cake sit in the pan for 30-45 minutes. Grab the parchment to lift it out and place it on a cooling rack. It’s best to let it cool all the way before adding the glaze.
08 - In a small bowl, stir powdered sugar with milk or lemon juice until smooth. Add a bit of vanilla if you like. Pour the glaze over the cooled cake to finish.

# Notes:

01 - Rub the lemon zest into the sugar to unlock its oils and amp up the citrus kick.
02 - Switch between dry and wet ingredients when mixing; it keeps the batter smooth and balanced.

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