Moist Lemon Cake with Poppy Glaze
Fresh lemon flavor meets a sweet, smooth vanilla glaze in this fluffy dessert. Perfectly balanced for brunches or casual get-togethers.
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Cooking tools:
- Sifter
- Cooling rack
- Hand mixer
- Baking pan
- Parchment paper
- Aluminum foil
- Toothpick
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Whisk
- Oven
- Chef's knife
- Plastic wrap
- Airtight container
Ingredients
- 1/3 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 heaping tablespoon poppy seeds
- 1/4 teaspoon baking soda
- 250 g all-purpose flour, lightly scooped and leveled
- 4 tablespoons vegetable oil (like canola oil)
- 250 g granulated sugar
- 113 g unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3 tablespoons grated lemon zest
- 4 to 5 tablespoons lemon juice or whole milk
- Splash of optional vanilla extract
- 180 g sifted powdered sugar
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