Cake:
2¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons poppy seeds
1½ sticks unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2 tablespoons lemon zest
¹⁄³ cup lemon juice
¼ cup oil
1 cup sour cream
Glaze:
1 cup confectioners’ sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds; set aside. With mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating after each. Beat in vanilla, then slowly beat in zest, lemon juice, and oil. Beat in flour mixture alternately with sour cream, beginning and ending with flour. Mix just until combined. Pour into a greased 10-inch tube pan or a 10- to 12-cup Bundt pan. Bake for 45 to 55 minutes or until tester comes out clean. Cover with foil for last 5 to 10 minutes to prevent browning. Remove from oven to wire rack to cool in pan for 20 minutes before turning out of pan to cool completely. For glaze, in a bowl, whisk together confectioners’ sugar, zest, and lemon juice. Drizzle over cake.
Yield: 16 servings